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Brew UK Forum » Forum: Recipes - Recent Topics http://www.brewuk.co.uk/forum/ Brew UK Forum » Forum: Recipes - Recent Topics en Tue, 07 Feb 2012 22:44:35 +0000 aderuk on "Ginger Beer recipe from the recipe section" http://www.brewuk.co.uk/forum/topic/ginger-beer-recipe-from-the-recipe-section#post-20164 Wed, 21 Sep 2011 11:53:29 +0000 aderuk 20164@http://www.brewuk.co.uk/forum/ Going to have a bash with the Ginger beer recipe (for the wife)but only doing half measures 10L not a 20L batch.Just wanted to know if should half the yeast as well as the other ingredients. Thanks Newgale on "Wye valley Dorothy good body query" http://www.brewuk.co.uk/forum/topic/wye-valley-dorothy-good-body-query#post-29740 Mon, 30 Jan 2012 20:01:02 +0000 Newgale 29740@http://www.brewuk.co.uk/forum/ Hi all, just wondered if anyone has any ideas for a wye valley dorothy goodbody's country ale recipe malt extract brew? Thanks Mentaldental on "Wheat Beer Recipe" http://www.brewuk.co.uk/forum/topic/wheat-beer-recipe#post-14251 Sat, 09 Apr 2011 19:04:30 +0000 Mentaldental 14251@http://www.brewuk.co.uk/forum/ Nath has asked for my wheat beer recipe that we tried at the meeting on Thursday. It's a pretty simple beer: OG 1041 IBU 17 EBC 4 Extra pale malt 44% Wheat malt 56% Hallertau hersbrucker to 17 IBUs all added at start of boil Danstar Munich yeast Mashed at 66C for 90 mins Mash out at 78C I used extra pale malt because I has some, you could just as well use lager/pilsner malt. It was meant to be a bit beefier but I got a low mash efficiency. I think my run-off was too fast. I used Danstar Munich because I was given a whole load of free yeast. It seemed pretty reasonable though. Obviously you could substitute a Wyeast alternative. In fact I have several out of date ones in the fridge if anyone wants one. Drop me a line. /Michael Hamish on "Pseudo-Lager" http://www.brewuk.co.uk/forum/topic/pseudo-lager#post-27978 Mon, 16 Jan 2012 16:46:19 +0000 Hamish 27978@http://www.brewuk.co.uk/forum/ Stocks are getting low so its time for the first brew of the year, this weekend if everything goes to plan. I want something that'll be ready quite quickly, so no lagering and as soon as it's dropped bright its going into the corny. I'll be dissapointed if I'm not drinking this within 3 weeks. Pseudo-Lager Lager Malt 3800 grams 88.4% Tesco flaked pudding rice 500 grams 11.6% Northern Brewer 9% 23 grams 75 minutes Saaz 3.1 % 10 grams 5 minutes Saaz 3.1 % 10 grams 0 minutes Protafloc 10 minutes 2 packs of Nottingham fermented at 14°C Final Volume: 23 litres Original Gravity: 1.042 Final Gravity: 1.010 Alcohol Content: 4.2% ABV Mash Efficiency: 75% Bitterness: 25 EBU Colour: 3 EBC grmski on "'Harvey's Sussex Best Bitter' BIAB Recipe" http://www.brewuk.co.uk/forum/topic/harveys-sussex-best-bitter-biab-recipe#post-29770 Tue, 31 Jan 2012 13:23:33 +0000 grmski 29770@http://www.brewuk.co.uk/forum/ Hi folks, I am planning a clone of Harveys Sussex Best which is the no 1 beer down here in Lewes. I am struggling to find an exact recipe but from scouring the net I have come up with this, I think the base recipe came from Dave Lines old brewing book and I have amended this in terms of yeast, grain and hop quantities. Now not being very experienced in recipe formulation I'd appreciate any comments that the (and don't I use the word lightly) genius' on this site have. Yeast is an issue as Harveys use their own strain and I don't have it so am thinking to go with Wyeast 1318 (London Ale III) anyone have experience with this? I will be using the biab method to brew this which will involve mashing the grain at 66c in 32 ltr of water for 90 mins. Followed by removing and draining the bag of grist and then conducting the boil as standard to end up with 19 ltr into bottles after fermentation. 'Harvey's Sussex Best Bitter' 3.1 kg (85%) Crushed Maris Otter Pale Malt Barley 275 g (7.5%) Flaked Maize 275 g (7.5%) Light Brown Sugar 18g Goldings Hops (10.5% aa) 9g Northern Brewers hops (5.9% aa) 1tsp Irish Moss WYEAST STRAIN: 1318 | London Ale III™ OG 1041 ( 23l) SG 1010 30-35 ibu (based on 25% hop utilization) 4.1% abv 19 ltr Bring water to 60*C and add crushed malt and flakes Raise to 66*C & mash for 90 min Disolve sugar in a little hot water Boil wort and add hops & sugar and boil for 1.5 hours. Pitch irish moss as per instructions Ferment until SG reaches 1010 and rack to secondary. Disolve gelatin finings into hot water and add to secondary whilst racking Leave for 7 days Rack beer off sediment into keg or bottles and carbonate (use dissolved brown sugar for bottle carbonation) Leave in bottles for 7 days to condition before sampling. Matty on "Lady Murasaki - Pale Japanese Session Ale" http://www.brewuk.co.uk/forum/topic/lady-murasaki-pale-japanese-session-ale#post-29717 Mon, 30 Jan 2012 11:37:33 +0000 Matty 29717@http://www.brewuk.co.uk/forum/ My first recipe in *ages* (due mostly to the birth of our new little assistant brewer Joseph). I've gone against my usual strong-beer tendencies and attempted to create a session ale rather than a head-cracker. Grain: 2800g Maris Otter Pale Malt 500g Pale Wheat Malt 250g Cooked White Rice 150g Light Crystal 100g Torrified Wheat Hops: Sorachi Ace [14.9%] - 5g - 90 minutes (First Wort Hops) Sorachi Ace [14.9%] - 10g - 20 minutes Sorachi Ace [14.9%] - 55g - 5 Minutes Profile: Original Gravity 1.036 Estimated Final Gravity 1.010 Estimated Abv: 3.4% Bitterness: 39.8 IBU Colour: 8.5 EBC Full details: <a href="http://beerkitchen.blogspot.com/2012/01/lady-murasaki-pale-japanese-session-ale.html">Lady Murasaki - Pale Japanese Session Ale</a> paul on "Experimental Imperial Stout" http://www.brewuk.co.uk/forum/topic/experimental-imperial-stout#post-27350 Fri, 13 Jan 2012 19:03:53 +0000 paul 27350@http://www.brewuk.co.uk/forum/ Hi, just wanted any thoughts on this brew I’m planning for one day next week. Imperial Stout Pale malt 4700g 75.4% Rauchmalz 500g 8% Chocolate malt 250g 4% Roasted Barley 250g 4% DME dark 250g 4% Melanoidin Malt 180g 2.9% Wheat malt 100g 1.6% Nugget 12% 80g 70mins Fuggle 6.1% 30g 10mins Galena 14.7% 30g dry hop Final Volume: 15L OG: 1.095 FG: 1.016 Alcohol Content: 9.1%ABV Mash Efficiency: 75% Bitterness: 109 EBU Colour: 331 EBC It’s a bit of an experiment to see how it turns out and I assume I will have to leave it in the bottle a fair while to get it at its best anyway. Do you think the 331 EBC is a bit much? Cheers. Greg on "News Flash - Proper Job comp" http://www.brewuk.co.uk/forum/topic/news-flash-proper-job-comp#post-27254 Fri, 13 Jan 2012 13:17:12 +0000 Greg 27254@http://www.brewuk.co.uk/forum/ Okay, sorry for the silence on this one but I've been working on spicing the comp up a bit. Just heard back from Roger Ryman (head brewer at St Austell) and not only is he willing to judge the competition but he has also offered a prize for the winner to actually go and brew the real thing. So we need to come up with some proper rules which I'll post properly later. I think the following: Brew a clone of the brew, brewer decides the recipe to try and the closet to the real thing wins. iceman on "Old Peculiar extract recipe wanted" http://www.brewuk.co.uk/forum/topic/old-peculiar-extract-recipe-wanted#post-26818 Wed, 11 Jan 2012 15:01:34 +0000 iceman 26818@http://www.brewuk.co.uk/forum/ Wanting to do extract, only done kits recently. This is one of my fave brews, I have seen a few different recipes for this but wanted to know if anyone had made a good batch and if so what did they do and boil times. ZegaBrew on "Pale Ale Recipe Critique/sugestions/thoughts." http://www.brewuk.co.uk/forum/topic/pale-ale-recipe-critiquesugestionsthoughts#post-25301 Sat, 31 Dec 2011 01:11:31 +0000 ZegaBrew 25301@http://www.brewuk.co.uk/forum/ Hi, Planning this for the weekend, any feedback greatly appreciated. 19 L - OG 1.058 FG 1.013 5.9 ABV 51.7 EBU 3000g Light DME 300g Crystal 20g Admiral 60 mins = 36.9 EBUs 25g Nelson Sauvin 15 Mins = 14.9 EBUs 25g Nelson Sauvin Flame Out US-05 yeast. This is based pretty loosly on the Rocker APA recipe except I have no Cascade so using Admiral to bitter and moving the Nelsons to later in the boil. I have done one all extract brew before and would like to try one using some grains hence their addition here, is this kind of grain ok in this recipe? The other thing I was thinking of doing was following the Golden Ale recipe as it has grains involved and using the above hop combo, obviously scaling back for a more appropriate bitterness. Would this be a better way to go? Cheers, Zegs. Nath on "Anyone up for a ProperJob recipe challenge???" http://www.brewuk.co.uk/forum/topic/anyone-up-for-a-properjob-recipe-challenge#post-27058 Thu, 12 Jan 2012 17:29:29 +0000 Nath 27058@http://www.brewuk.co.uk/forum/ Righty, As we all know ProperJob is awesome. No... its freaking amazingly totally properly awesome and there has been a lot of chat about it recently so how about we do a "forum brew-off" and see who can get closest to the legend that is Proper Job??? If your up for it then plant your reply below and if its feasible and when the hops come in we should set a date. Maybe we could send Greg the bottles for him to try, maybe Greg could use this as a new competition for BrewUK???? Who knows????!?!?!?! Maybe the winning recipe could be used for a BrewUK recipe pack and gain super-mega international respect! Come on peeps, be you a tinkering kit brewer, crazy extracter or a dirty all grainer, this ones for all of ya. Kilifin on "Any good extract stout recipes?" http://www.brewuk.co.uk/forum/topic/any-good-extract-stout-recipes#post-27541 Sat, 14 Jan 2012 17:43:40 +0000 Kilifin 27541@http://www.brewuk.co.uk/forum/ Hi I'd like to do a stout from extract. Was wondering if anyone has a good recipe? I saw the oatmeal stout but don't really fancy that, just a good old fashioned stout please! saracen on "Proper Job Recipe?" http://www.brewuk.co.uk/forum/topic/proper-job-recipe#post-25788 Fri, 06 Jan 2012 21:48:12 +0000 saracen 25788@http://www.brewuk.co.uk/forum/ I've been round and doing a bit of research on the St Austell website and there's quite a lot of opinions for a Proper Job recipe. It uses Maris Otter, Chinnook, Williamette and Cascade hops. Seems it's bittered to 40 IBU (maybe a bit low) with 5.5% ABV. Taste: Resinous Hops, Grassy. Aroma: Pine Resin, Grapefruit. This is one recipe I found that seems to follow the guidelines except for a substitution of Goldings for Williamette. Could you please give me your opinions. "'Ansome Job Pale Malt 5000 grams Torrefied Wheat 250 grams Chinook Whole 12.7 % 90 mins z 25 grams 23.8% Cascade Whole 6 % 10 mins 20 grams 19% Golding Whole 3.2 % 10 mins 20 grams 19% Cascade Whole 6 % 0 mins 20 grams 19% Golding Whole 3.2 % 0 mins 20 grams 19% 20-30g Cascade dry hopping 23L OG 1.050 IBU 40 Fuellers Yeast" seamus48 on "Something for Her Maj?" http://www.brewuk.co.uk/forum/topic/something-for-her-maj#post-27097 Thu, 12 Jan 2012 20:48:33 +0000 seamus48 27097@http://www.brewuk.co.uk/forum/ With this being the Diamond Jubilee year of Her Maj (God Bless you Ma'am) there is a high probability of me getting hit again to provide something suitable for the inevitable street party. Therefore, it might be nice to actually plan something special for once rather than just wheel out existing stocks. So... suggestions for a suitably majestic and patriotic beverage? Style? Character? <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> saracen on "Odd one, but I'm told it works! Poacher." http://www.brewuk.co.uk/forum/topic/odd-one-but-im-told-it-works-poacher#post-27041 Thu, 12 Jan 2012 16:06:28 +0000 saracen 27041@http://www.brewuk.co.uk/forum/ Spoke to someone today who is quite knowledgeable on this subjest, and he suggested this. Apparently it works and gives a good resemblance to Badger Poacher. Take a Wherry kit and make it as instructions. When all is in the FV, before pitching the yeast, cut up and de-stone 2.0 kg of Plums. Add the Plums to the brew and then add 25 gms of Liquorice (he used Pontefract cakes) Pitch the yeast, leave it all alone for 14 days, bottle/barrel and enjoy it. And before you ask, no, I don't know which variety of Plums. saracen on "St Austell Big Smoke." http://www.brewuk.co.uk/forum/topic/st-austell-big-smoke#post-26677 Tue, 10 Jan 2012 23:14:58 +0000 saracen 26677@http://www.brewuk.co.uk/forum/ I'm in the process of converting a few recipes to Extract and this is one of Brew UKs recipes. I can't get it to match Roger Ryman's figures exactly, especially with the yeast he recommends, but it's very close. If anyone is familiar with this beer and would like to have a go, here's the recipe. If you want to run a smaller batch, say 11.5 lts, just divide all the ingredients by 2. There is an experimental side to this. The original recipe uses 750 gms of Smoked Malt, which can't be steeped and therefore is unsuitable for an Extract brew. However, I'm told that Peat Smoked Malt CAN be steeped, but it's much more powerful than Smoked Malt. I've included it at 200 gms and I'm hoping this is going to be about right. Hence the suggestion of a smaller batch. It is possible to do a mini-mash (instructions for this can be provided) with the Smoked Malt but the recipe would have to be re-jigged. All original comments about boil volume apply. ie: if doing a full volume boil use all the Dried Malt at the start, and if using a reduced volume, reduce the DME accordingly. 8 lt boil (1/3) uses 1.0 kg of DME (1/3) Dried Malt Extract Pale. 10 EBC. 3200 grams. 85.2% Peat Smoked Malt. 10 EBC. 200 grams. 3.4% Black Malt. 1300 EBC. 300 grams. 4.5% Crystal Malt. 130 EBC. 450 grams. 6.8% Yeast = Wyeast Irish 1084, White Labs WLP004 or S-04 Willamette Whole AA 4.5% 75 mins. 25 grams 67.8% Willamette Whole AA 4.5% 15 mins. 25 grams 32.2% Willamette Whole AA 4.5% 0 mins. 25 grams 0% (Post boil steep 30 mins at 80°c) Final Volume: 23 Litres Original Gravity: 1.057 Final Gravity: 1.015 Alcohol Content: 5.5% ABV Bitterness: 16 EBU Colour: 161 EBC Barracuda on "Rich Amber Ale" http://www.brewuk.co.uk/forum/topic/rich-amber-ale#post-26438 Mon, 09 Jan 2012 17:04:33 +0000 Barracuda 26438@http://www.brewuk.co.uk/forum/ Hey all. So i've been convinced to have a look at extract brewing and have been playing with Beer Engine. Here is a recipe.. would anyone like to critique, so I know if i'm on the right lines, or wildly out to get the results I describe below? Cheers. Aiming for: rich, smooth, deep amber 4.5 to 5% ale with lots of soft malty flavour and body, a decent dose of single hop flavour/aroma and balanced but not overpowering bitterness. Fermentable Grams Malt Extract Syrup Amber 1500 grams (Coopers, Base Malt, Contains Crystal Malt) Dried Malt Extract Medium 1000 grams (For Extra Body and Richness) Cara Gold 200 grams (For colour, flavour and malty body - pre boil steep) Cara Amber 200 grams (For colour, flavour and malty body - pre boil steep) Dextrose Monohydrate 500 grams (To Boost ABV) Hop Variety Time grams Amarillo 60 mins 25 grams (Bittering) Amarillo 15 mins 20 grams (Flavour) Amarillo Post Boil 20 grams (Aroma) (Steep 30 mins) Yeast: Muntons Premium Gold 6 Gram Sachet Note: Add Protofloc Tab/Irish Moss at 15 Mins Boil to aid Clearing. Final Volume: 23 Litres Original Gravity: 1.047 Final Gravity: 1.011 Alcohol Content: 4.6% ABV Bitterness: 39 EBU Colour: 34 EBC Matthew on "Low alcohol full flavour?" http://www.brewuk.co.uk/forum/topic/low-alcohol-full-flavour#post-25355 Sat, 31 Dec 2011 18:57:53 +0000 Matthew 25355@http://www.brewuk.co.uk/forum/ Is it possible to brew a low alcohol (about 3%) beer, but that still has body to it and is hoppy? any suggestions? or would I end up with a weak liquid with no body or character to it? Iestyn on "Fullers 1845" http://www.brewuk.co.uk/forum/topic/fullers-1845#post-25416 Sun, 01 Jan 2012 19:58:16 +0000 Iestyn 25416@http://www.brewuk.co.uk/forum/ Does anyone have the recipe please for ag? saracen on "NoName Beer. (Mental Block) Suggestions, please" http://www.brewuk.co.uk/forum/topic/noname-beer-mental-block-suggestions-please#post-21401 Mon, 31 Oct 2011 11:52:24 +0000 saracen 21401@http://www.brewuk.co.uk/forum/ Having not too much to do until I go to work at Midnight, this is going in the pot today and should be just in time for Christmas. It's been a busy few days and I can't even think of a name for it. Any suggestions? As usual, comments, critiscisms and opinions are very welcome. Maris Otter Pale Malt. 4.5 EBC. 3000 grams. 71.5% of Extract Wheat Malt. 3.5 EBC. 500 grams. 12.1% of Extract Caramalt. 28 EBC. 250 grams. 5.1% of Extract Carahell. 30 EBC. 250 grams. 5.9% of Extract Crystal Malt. 130 EBC. 250 grams. 5.2% of Extract Black Malt. 1270 EBC. 10 grams. 0.2% of Extract Yeast: Wyeast 1335 (British Ale II) <blockquote>Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry. Flocculation: high Attenuation: 73-76% Temperature Range: 63-75° F (17-24° C) Alcohol Tolerance: approximately 10% ABV</blockquote> Target Whole. AA 12.53%. 75 mins. 13 grams 47.9% EBU Magnum Whole. AA 12.7%. 75 mins. 13 grams 48.6% EBU East Kent Golding (A) Whole. AA 5.7% 5 mins. 10 grams 3.5% EBU East Kent Golding (A) Whole. AA 5.7% 0 mins. 10 grams 0% EBU (Steeped at Flameout) East Kent Golding (A) Whole. AA 5.7% 0 mins. 10 grams 0% EBU (Dry hopped) Final Volume: 23 Litres Original Gravity: 1.044 Final Gravity: 1.011 Alcohol Content: 4.2% ABV Total Liquor: 32.6 Litres Mash Liquor: 10.6 Litres Mash Efficiency: 80 % Bitterness: 38 EBU Colour: 22 EBC Steve_K on "Morello Cherry Lambic 2" http://www.brewuk.co.uk/forum/topic/morello-cherry-lambic-2#post-17404 Sat, 02 Jul 2011 14:25:18 +0000 Steve_K 17404@http://www.brewuk.co.uk/forum/ Recipe Specifications -------------------------- Batch Size: 24.00 L Boil Size: 29.00 L Estimated OG: 1.076 SG Estimated Color: 11.8 EBC Estimated IBU: 23.7 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ 6.00 kg Pale Malt (2 Row) UK (5.9 EBC) 2.00 kg Wheat Malt, Bel (3.9 EBC) 2.00 oz Goldings, East Kent [5.00 %] (60 min) 1.00 items Protafloc (Boil 15.0 min) 6.00 kg Morello Cherries (Secondary 4.0 weeks) 125.00 ml Lactobacillus (Secondary 4.0 weeks) 1 Pkgs Brettanomyces Lambicus (Wyeast Labs #5526)Yeast-Ale 1 Pkgs Pediococcus (Wyeast Labs #5733) [Add to SeYeast-Ale 1 Pkgs SafBrew Wheat Beer (DCL Yeast #WB-06) [StaYeast-Wheat Mash Schedule: My Mash Total Grain Weight: 8.00 kg ---------------------------- My Mash Step Time Name Description Step Temp 90 min Mash Add 0.00 L of water at 73.0 C 73.0 C More pale, more wheat, more hops (again oxidised) and more cherries. Keeping the same schedule of WB-06 for 2 weeks, then in with the lactobacillus, Bretatanomyces and Pediociccus for 4 weeks, rack into tertiary for another 2. BlackDog on "Smoked dark wheat beer - suggestions welcome!" http://www.brewuk.co.uk/forum/topic/smoked-dark-wheat-beer-suggestions-welcome#post-22814 Sun, 27 Nov 2011 00:04:31 +0000 BlackDog 22814@http://www.brewuk.co.uk/forum/ Hi all <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> I've recently had a magnificent smoked beer, courtesy of the <a href="http://www.portstreetbeerhouse.co.uk/">Port Street Beer House</a>- De Molen Bloed, Zweet & Tranen, brewed with Bruichladdich malt - strong, dark and powerfully smoky - truly magnificent. Now of course I want to make my own version... After an evening of research and messing around with Beer Engine, I'm contemplating the following, which also has wheat malt (which I don't think the De Molen one does) (14L batch): 1.5 kg wheat malt extract 1.5 kg dark malt extract 400g peat smoked malt, steeped 200g chocolate malt, steeped 200g dark crystal malt, steeped 100g black malt 50g perle hops x 90 minutes not sure on yeast yet! Should give me beer that's black as you like, pretty strongly smoky, 8.2% ABV, 0.64 BU:GU ratio. Am I going mad or could this be really good? In particular any advice on the smoked malt would be good - I've used it before in a dark mild and reckon this could be good (I like smoke...) but have seen some online advice that would suggest this might be undrinkably strong in flavour! Thoughts very welcome before I make something more like Laphroaig than beer... Steve_K on "Damson wheaty pale" http://www.brewuk.co.uk/forum/topic/damson-wheaty-pale#post-22290 Tue, 22 Nov 2011 23:53:24 +0000 Steve_K 22290@http://www.brewuk.co.uk/forum/ Going to give this a rattle to use up the last of this year's damson crop some point, probably next week. The Crystal hops have been oxidised again as per my Lambic recipes so the IBUs will be nowhere near those stated. Recipe Specifications -------------------------- Batch Size: 15.00 L Boil Size: 19.00 L Estimated OG: 1.068 SG Estimated Color: 10.8 EBC Estimated IBU: 54.9 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes 3.00 kg Pale Malt (2 Row) UK 1.50 kg Wheat Malt, Bel 0.50 oz Citra [12.30 %] (Dry Hop 7 days) 1.00 oz Crystal [13.50 %] (60 min) 1.00 items Protafloc (Boil 15.0 min) 2.00 kg Damsons (Secondary) 1 Pkgs SafBrew Wheat Beer (DCL Yeast #WB-06) Any comments or whatnot welcome! I'll try to accompany this thread with photos. Matty on "HONK! IPA" http://www.brewuk.co.uk/forum/topic/honk-ipa#post-19694 Wed, 07 Sep 2011 15:15:45 +0000 Matty 19694@http://www.brewuk.co.uk/forum/ I'm brewing this next week - an American-style IPA, inspired by my mate who is mad for Geese. Nothing to do with Goose Island, by the way, I've never had a Goose Island beer. "Honk" mainly becuase it's going to smell, quite strongly, I hope, of lovely lovely hops. HONK! IPA Type: All Grain Batch Size: 24.00 L Boil Size: 28.00 L Boil Time: 75 min Ingredients Amount Item Type % or IBU 6500.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 94.89 % 250.00 gm Cara-Pils/Dextrine (3.9 EBC) Grain 3.65 % 100.00 gm Wheat, Torrified (3.3 EBC) Grain 1.46 % 30.00 gm Chinook [12.70 %] (75 min) Hops 36.5 IBU 20.00 gm Centennial [8.60 %] (15 min) Hops 7.8 IBU 30.00 gm Cascade [7.60 %] (15 min) Hops 10.4 IBU 1.00 tsp Irish Moss (Boil 10.0 min) Misc 20.00 gm Centennial [8.60 %] (2 min) Hops 1.3 IBU 30.00 gm Cascade [7.60 %] (2 min) Hops 1.8 IBU 37.00 gm Centennial [10.00 %] (60 min) (Aroma Hop-Steep) Hops - 42.00 gm Cascade [7.60 %] (60 min) (Aroma Hop-Steep) Hops - 45.00 gm Nelson Sauvin [13.00 %] (60 min) (Aroma Hop-Steep) Hops - 1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale Est Original Gravity: 1.064 SG Est Final Gravity: 1.018 SG Estimated Alcohol by Vol: 5.95 % Bitterness: 57.8 IBU Est Color: 11.2 EBC The Nelson Sauvin is only in there to use up the end of a packet from a brew the other week - similarly, the uneven numbers for the aroma hops are becuase that's exactly how much I've got left over of each. Also, I think the OG will likely be a little higher than 1.064, because I seem to be getting closer to 80% efficiency. Nath on "OPA OPA American Pale - Suggestions???" http://www.brewuk.co.uk/forum/topic/opa-opa-american-pale-suggestions#post-21609 Sun, 06 Nov 2011 12:40:23 +0000 Nath 21609@http://www.brewuk.co.uk/forum/ Hey peeps, heres the low down 4.72 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 97.9 % 0.10 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2 2.1 % 30.00 g Target [12.97 %] - First Wort 75.0 min Hop 3 42.2 IBUs 60.00 g Cascade [7.20 %] - Aroma Steep 30.0 min Hop 4 0.0 IBUs 1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 5 - 20.00 g Cascade [7.20 %] - Dry Hop 7.0 Days Hop 6 0.0 IBUs Beer Profile Est Original Gravity: 1.048 SG Measured Original Gravity: 1.048 SG Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG Estimated Alcohol by Vol: 4.5 % Actual Alcohol by Vol: 5.2 % Bitterness: 42.2 IBUs Calories: 434.0 kcal/l Est Color: 11.0 EBC I was going to use aurora for bittering but I have some target, northdown and challenger open so I used one of them instead. Was gonna brew today but im knackered at the mo so will have to leave it for a few days, yeast should be ok in the fridge as the starter has finished doing its stuff. may even do a really late brewday monday if I pull my finger out. saracen on "Diablo" http://www.brewuk.co.uk/forum/topic/diablo#post-22202 Sun, 20 Nov 2011 20:33:29 +0000 saracen 22202@http://www.brewuk.co.uk/forum/ Ok, naff name, but I couldn't think of anything and then and old Top Gear came on with a big, growling, hairy Lambo. I have a friend who wants a brew (4th one this year!!) and he likes a big hop impact in his beer but without it being very bitter. In the interest of using a few things up and making a slightly unconventional beer, I thought I'd go for a very light colour and a big hop finish. Any comments? Maris Otter Pale Malt. 4.5 EBC. 2830 grams. 70% of Extract Lager Malt. 2.5 EBC. 900 grams .22.2% of Extract Caramalt. 28 EBC. 300 grams. 6.3% of Extract Torrefied Wheat. 4 EBC. 66 grams. 1.5% of Extract Yeast: Wyeast 1335 British Ale II Magnum Whole AA 12.7%. 75 mins. 20 grams. 75.4% EBU Styrian Goldings (Bobek) Whole. AA 4.0%. 10 mins. 20 grams. 8.2% EBU Citra Whole. AA 13.8%. 5 mins. 21 grams. 16.4% EBU Styrian Goldings (Bobek) Whole. AA 4.0%. 0 mins. 20 grams. 0% EBU (Steeped 30 mins at Flameout) Citra Whole. AA 13.8%. 0 mins. 15 grams. 0% EBU. (Steeped 30 mins at Flameout) Styrian Goldings (Bobek) Whole. AA 4.0%. 0 mins. 20 grams. 0% EBU (Dry hopped at 3 days for 7 days) Final Volume: 23 Litres Original Gravity: 1.042 Final Gravity: 1.010 Alcohol Content: 4.2% ABV Total Liquor: 32.4 Litres Mash Liquor: 10.2 Litres Mash Efficiency: 80 % Bitterness: 38 EBU Colour: 8 EBC saracen on "Experimental Ginger Beer" http://www.brewuk.co.uk/forum/topic/experimental-ginger-beer#post-22084 Thu, 17 Nov 2011 16:18:52 +0000 saracen 22084@http://www.brewuk.co.uk/forum/ Ok. This is copied from another thread as it seems to have turned into a subject all on it's own. It's an experiment using Lager Malt ro produce Ginger Beer. Any comments, please, especially how to add a Christmas element. Lager Malt. 2.5 EBC. 1000 grams Fresh Ginger. 0 EBC. 600 grams Yeast: S-04 or Nottingham Cascade Whole. AA 5.9%. 0 mins. 15 grams 100% (Steeped at 85°c for 30 minutes at flameout) Final Volume: 10 Litres Original Gravity: 1.023 Final Gravity: 1.005 Alcohol Content: 2.2% ABV Total Liquor: 15.6 Litres Mash Liquor: 4 Litres Mash Efficiency: 75 % Bitterness: 0 EBU Colour: 2 EBC Method: Mash the grain as usual for 90 minutes. Grate Ginger. Boil wort and Ginger together for 30 minutes. Cool to 85°c and add steep hops for 30 minutes Cool to 20°c and add yeast Now then, the amount of Cascade in 10 lts works out at 34.5 gms in a 23 lt brew. Am I going too heavy here? The ginger is worked out at roughly 75% of the maximum recommended in the recipe on here. The Brew UK recipe uses Lemons, Sultanas and Cream of Tartar. Anyone have any comments regarding these ingredients, like; "What is the Cream of Tartar for?" Rich22 on "Recipe for Speckled Hen wanted" http://www.brewuk.co.uk/forum/topic/recipe-for-speckled-hen-wanted#post-22122 Fri, 18 Nov 2011 13:48:29 +0000 Rich22 22122@http://www.brewuk.co.uk/forum/ Looking for Old Speckled Hen extract recipe anyone know what it is ? Thanks DominicJ on "My First Ginger Beer Receipe" http://www.brewuk.co.uk/forum/topic/my-first-ginger-beer-receipe#post-21992 Tue, 15 Nov 2011 12:35:43 +0000 DominicJ 21992@http://www.brewuk.co.uk/forum/ Tried my first "own receipe" Ginger Beer yesterday. 500g (ish) powdered Ginger 500g (ish) sugar Youngs "super yeast" and yeast vit, sat next to a radiator. Took about three hours to get started, think I should top up the air lock come tonight! Bit disappointed with my Vimto wine, its never really got past a bubble every 10 minutes or so. Lets just hope slow and steady finishes the race. Hamish on "Thornbridge Oatmeal Stout" http://www.brewuk.co.uk/forum/topic/thornbridge-oatmeal-stout#post-19011 Thu, 18 Aug 2011 11:10:31 +0000 Hamish 19011@http://www.brewuk.co.uk/forum/ I see Greg has an new recipe in the, well, recipe section, Thornbridge Oatmeal Stout. It calls for 300 grams post boil hops. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif" title="8O" class="bb_smilies" /> Far be it from be to criticise Thornbridge, actually I'm going to anyway, <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_lol.gif" title=":lol:" class="bb_smilies" /> I think this is completely wrong for a stout. I think stouts should have very few late hops and no post boil hops at all. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> Grizz01 on "Pumpkin Beer" http://www.brewuk.co.uk/forum/topic/pumpkin-beer#post-21672 Mon, 07 Nov 2011 20:52:53 +0000 Grizz01 21672@http://www.brewuk.co.uk/forum/ Hi, I've just started my first ever batch of Pumpkin Beer and noticed that nobody has mentioned this brew before on the forum! Is there a very good reason for this or have I hit on a great untried recipe? Anyone else tried this? Ian on "Additional beer flavours?" http://www.brewuk.co.uk/forum/topic/additional-beer-flavours#post-21651 Mon, 07 Nov 2011 05:34:35 +0000 Ian 21651@http://www.brewuk.co.uk/forum/ Relatively new to brewing, so please excuse my ignorance, but; I have recently been enjoying a few different brews from the Badger Brewery - Golden champion, Blandford Fly, Englands own, golden glory e.t.c.... I would like to know how they get / what they use, to put the different flavours into their beer, one has a peach flavour, one has a hint of ginger. These flavours can't come from different hops? Are there some 'essences' / flavours that can be added to the beer during fermentation? Cheers, Ian Rhys on "Ginger Beer sparkling?" http://www.brewuk.co.uk/forum/topic/ginger-beer-sparkling#post-21366 Sun, 30 Oct 2011 14:40:51 +0000 Rhys 21366@http://www.brewuk.co.uk/forum/ My ginger beer from the recipe section is puzzling me!!! The gravity has been stable for 3 days (at 1.000) but when I lift the lid I can hear it madly fizzing away in the FV? I'm wondering whether the primary fermentation is complete? By rights the stable gravity should mean its over but I've limited experience in the brewing department and have never brewed anything so fizzy, so don't want to create bottle bombs! My first attempt proper homebrew attempt was this <a href="http://www.mashspargeboil.com/making-your-first-home-brew-beer/" rel="nofollow">http://www.mashspargeboil.com/making-your-first-home-brew-beer/</a> and the ginger beer is only the second! Gyro on "Syrups versus 'traditional' malt extract .." http://www.brewuk.co.uk/forum/topic/syrups-versus-traditional-malt-extract#post-21479 Tue, 01 Nov 2011 22:11:08 +0000 Gyro 21479@http://www.brewuk.co.uk/forum/ So, pleased with my last dark brew, I'm thinking of seeing what will happen if I replace the Malt Extract element with your common or garden tinned syrup & treacle.... Essentially following a similar recipe, I was going to make the pre-boil tea of crushed Dark Crystal malts larger, and then use ONLY golden syrup and black treacle in the wort. I understand that using such fermentable sugars gives you far less body or flavour than malt extract (apparently?), but will the addition of the crushed malts in the first stage help to balance this out ? Base on a total brew of 9 litres, with a 3-4 litre boil, I'm thinking of something along the lines of the following :- 250g of dark cystal malt in the cold water, heated to 77 degrees and then removed. Pilgrim hops: 20g for 60 mins, 10g for 15-20 mins, and then 10g at flameout for 30 mins. 908g of golden syrup. 908g of black treacle. 80g of raisins for last 10 mins of boil and then steeped for 30 mins. Safbrew t-58 yeast. My reasoning is that, obviously, using such syrup instead of malt extract is a hell of a lot cheaper. But there MUST be a reason why malt extract is almost always used, surely ... ? jonnycope on "Malty Red - Thoughts?" http://www.brewuk.co.uk/forum/topic/malty-red-thoughts#post-21351 Sat, 29 Oct 2011 15:02:01 +0000 jonnycope 21351@http://www.brewuk.co.uk/forum/ What do you guys think of this recipy. I'm going for a red ale, that is quite malty. Do I have too much hops and is the amount of munchin malt alright? Also, what do people think of putting beetroot in near the end of the boil (approx 20min)? 1.5Kg Amber Malt 2Kg Maris Otter Pale 1Kg Munchin Malt 10g Chinook - 45min 10g Bramling Cross - 15min 5g Bramling Cross - 5min 10g Styrian Gold - 5min Bitterness - 21 IBU Colour - 14 SRM ABV - 4.8% Gyro on "First Recipe Experiment .." http://www.brewuk.co.uk/forum/topic/first-recipe-experiment#post-20223 Thu, 22 Sep 2011 21:15:48 +0000 Gyro 20223@http://www.brewuk.co.uk/forum/ Please feel free to be as honest as you like, but I was going to try this experimental mini-brew at the weekend (all based on a 9 litre brew, starting with a 4 litre boil):- Pilgrim hops, 20g for 60 mins, 10g after 45 mins and 10g steeped at end of 60 mins for half an hour. 1.8kg of Medium or Dark Malt Extract. 1kg of Golden syrup, or half and half with Golden syrup and Black treacle, added at the 40 min mark of the boil. 80g of rasins, added for last 10 mins of boil and left to steep for 30 mins with last batch of hops. Essentially, I'm looking for a mid to dark-ish ale with a reasonable ABV that's pretty hoppy but with a decent element of maltiness/sweetness to it. Am I hoping to much with the above, or is this just the mad ramblings of an enthusiastic but foolish newbie ... ? All comments welcome (seriously). HolstenCP on "Hophead clone" http://www.brewuk.co.uk/forum/topic/hophead-clone#post-21030 Wed, 19 Oct 2011 14:21:01 +0000 HolstenCP 21030@http://www.brewuk.co.uk/forum/ I'm interested in brewing a Hophead (Darkstar) clone and have check their website and other forums. I'm only extract brewing at the moment, and was planning on adding 100g of torrified wheat to the DME to improve head & body of beer. It seems to be a Cascade only brew, and was thinking 40g for 90 mins, 30g for 45 mins, and 30g to steep at the end. My questions: Should i use light DME or extra light DME? Have i got the quantity of torrified wheat right? Should i load the start or end of the brew with the cascade? Thanks for all the help forum has provided already, and for any you can add on this recipe. saracen on "Brewing tomorrow. Autumn Ale. Comments please." http://www.brewuk.co.uk/forum/topic/brewing-tomorrow-autumn-ale-comments-please#post-19796 Fri, 09 Sep 2011 20:01:57 +0000 saracen 19796@http://www.brewuk.co.uk/forum/ Having not brewed for a couple of months I thought it's time for something seasonal. I'm not a lover of the Christmas Ales. Too heavy for me, but I wanted something a bit darker, bit of flavour, bit stronger and a bit of hop character. It's not too bitter but heavier than usual on the late additions. I was thinking about Toby Heasman's philosophy; "Plenty of Hop character but without being too bitter." Seems sensible. All comments and advice are very welcome. Thank you all, Gentlemen (and Ladies) <img src="http://i1211.photobucket.com/albums/cc440/paulws1953/AutumnAle.jpg"> Grain Bill Maris Otter Pale Malt. 4.5 EBC. 4000 grams. 84.1% of Extract Munich Malt. 20 EBC. 400 grams. 8.3% of Extract Crystal Malt (Pale). 60 EBC. 400 grams. 7.3% of Extract Chocolate Malt. 1050 EBC. 20 grams. 0.4% of Extract Yeast Wyeast 1968 London ESB or 1469 PC West Yorkshire (Timothy Taylor) <blockquote>1469 PC Profile: This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.</blockquote> Hop Schedule Apollo Whole. AA 19.5%. 75 mins. 13 grams. 78.8% EBU. (27 EBU) Fuggle Whole. AA 4.9%. 10 mins. 40 grams 21.2% EBU. (7 EBU) Fuggle Whole. AA 4.9%. 0 mins. 30 grams 0% EBU (Steeped at flameout 30 minutes) East Kent Golding Whole. AA 6.8%. 0 mins. 20 grams 0% EBU (Dry hopping) Final Volume: 23 Litres Original Gravity: 1.047 Final Gravity: 1.011 Alcohol Content: 4.6% ABV Total Liquor: 33.1 Litres Mash Liquor: 12.1 Litres Mash Efficiency: 75 % Bitterness: 35 EBU Colour: 23 EBC Hamish on "Wheat Stout" http://www.brewuk.co.uk/forum/topic/wheat-stout#post-20018 Thu, 15 Sep 2011 19:24:16 +0000 Hamish 20018@http://www.brewuk.co.uk/forum/ This weekends brew and very much experimental, I've no idea how this one will turn out, so all comments and criticisms welcome. Wheat Stout Pale malt 2610g 45% Dark wheat malt 2320g 40% Crystal wheat malt 290g 5% Chocolate wheat malt 290g 5% Roasted wheat 290g 5% East Kent Goldings 5.6% 60g 60 minutes East Kent Goldings 5.6% 10g 10 minutes Wyeast 1762 Belgian Abbey II - 1 litre starter, ferment at 21ºC Final Volume: 23 litres Original Gravity: 1.053 Final Gravity: 1.016 Alcohol Content: 4.8% ABV Mash Efficiency: 70% Bitterness: 35 EBU Colour: 151 EBC Matthew on "flavours /styles for using with a scorpion in beer" http://www.brewuk.co.uk/forum/topic/flavours-styles-for-using-with-a-scorpion-in-beer#post-20840 Wed, 12 Oct 2011 15:27:56 +0000 Matthew 20840@http://www.brewuk.co.uk/forum/ I am looking to brew something a bit different for new year and have decided to do something that ends up with a scorpion in the bottle :idea:, I am thinking of trying to make a chilli larger?? but am unsure if it would actuall be nice :?, or a citrusy lager or pale, so I am open to any suggestions on flavours or styles that may work I will be brewing by extract. I have sorted the scorpion side of things and made sure it wont be harmfull to drink and will add no flavour its just for novilty. Greg on "Dennys Bourbon Vanilla Imperial Porter" http://www.brewuk.co.uk/forum/topic/dennys-bourbon-vanilla-imperial-porter#post-2253 Mon, 22 Feb 2010 10:28:37 +0000 Greg 2253@http://www.brewuk.co.uk/forum/ I might give this a whirl on my next brew day. Looks really interesting. Recipe by Denny Conn: Wort Boil Time: 75 Minutes Grain/Extract/Sugar % Amount Name Origin Potential SRM ------------------------------------------------------------------------- 64.7 11.00 lbs. Pale Malt(2-row) America 1.036 2 8.8 1.50 lbs. Brown Malt Great Britain 1.032 70 14.7 2.50 lbs. Munich Malt(2-row) America 1.035 10 5.9 1.00 lbs. Crystal 120L America 1.034 120 2.9 0.50 lbs. Crystal 60L America 1.034 40 2.9 1.25 lbs. Chocolate Malt America 1.029 350 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ------------------------------------------------------------------------- 0.80 oz. Magnum Whole 14.60 32.0 60 min. 0.50 oz. Goldings - E.K. Whole 4.75 2.4 10 min. Extras Amount Name Type Time ------------------------------------------------------------------------- 1.00 Tsp Irish Moss Fining 15 Min.(boil) Yeast ----- WYeast 1056 Amercan Ale/Chico Mash Schedule ------------- Mash Name : WYeast 1056 Amercan Ale/Chico Total Grain LBS : 17.00 Grain Temp : 63.00 F Total Water QTS : 23.00 - Before Additional Infusions Total Water GAL : 5.75 Tun Thermal Mass : 0.00 Step Rest Start Stop Direct/ Infuse Infuse Infuse Step Name Time Time Temp Temp Infuse Temp Amount Ratio ------------------------------------------------------------------------- sacc 0 60 154 154 Infuse 167 23.00 1.35 Total Water QTS : 23.00 - After Additional Infusions Total Water GAL : 5.75 - After Additional Infusions All temperature measurements are degrees Fahrenheit. All infusion amounts are in quarts. Notes ----- After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance. I left the beer in secondary for 11 days. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourbon (or to your taste). Bottle, enjoy! Recipe by Denny Conn Need to find some Vanilla beans although vanilla extract can be substituted. Are Vanilla Beans different from Pods? Wyeast are also now stocking "Dennys Favourite" yeast as a stock strand so may get some of that too. What do you reckon? One to Brew now for next winter. saracen on "Got an E-mail from Head Brewer at Badger" http://www.brewuk.co.uk/forum/topic/got-an-e-mail-from-head-brewer-at-badger#post-16693 Tue, 21 Jun 2011 19:18:05 +0000 saracen 16693@http://www.brewuk.co.uk/forum/ Following on from the attempt to create a recipe for a clone of Hopping Hare, I wrote a bit of a cheeky mail to Badger asking if they would help me with it and got a reply from Toby Heasman, Head Brewer at Hall and Woodhouse. He wouldn't give me the recipe or any clues to the yeast, but some of the few words he wrote are fascinating and a real bonus to get a small insight into the way he works. <blockquote>Start by using 100% pale ale malt. You can then always add a small amount of chocolate malt to subsequent brews if the beer is too anaemic. I am not prepared to give you the colour however the human eye is sensitive to approx. +/- 3 degrees EBC colour. From this you should be able to then calculate the amount of chocolate that you need to add depending on where your initial brew comes out.</blockquote> <blockquote> Bitterness utilisation and hop aroma are also dependent on each individual brewery, and again you should be able to calculate this by knowing your hop utilisation both from bittering hop at the start of the boil and aroma hop added at the end of the boil. Safe to say that if you want to maximise hop aroma without producing an overtly bitter beer. You need to minimise your hop addition at the start of the boil with a mid alpha hop (First Gold) and maximise your aroma hop addition at the end of the boil. Cascade and Goldings are used as the aroma varieties as the brash overtly in your face grapefruit aromas from Cascade balance with the understated noble character of Goldings.</blockquote> So we know a bit more about Hopping Hare. saracen on "'Back-to-Basics' Bitter" http://www.brewuk.co.uk/forum/topic/back-to-basics-bitter#post-20433 Thu, 29 Sep 2011 12:56:38 +0000 saracen 20433@http://www.brewuk.co.uk/forum/ Following a lot of thought recently about the trend towards New World and other aroma hops, I'm going to try getting back to some sort of traditional bitter I can rely on. Any thoughts about this, please. Maris Otter Pale Malt. 4.5 EBC. 3500 grams. 83.3% of extract Carahell. 30 EBC. 350 grams. 8.3% of extract Crystal Malt. 130 EBC. 350 grams. 7.3% of extract Torrefied Wheat. 4 EBC. 50 grams. 1.1% of extract Target Whole. AA 12.53%. 75 mins. 18 grams. 69.5% EBU Northdown Whole. AA 6.2%. 75 mins. 16 grams. 30.5% EBU Styrian Goldings Whole. AA 4.5%. 0 mins. 10 grams. 0% EBU (At flameout steeped 30 minutes) Styrian Goldings Whole. AA 4.5%. 0 mins. 10 grams. 0% EBU (Dry hop. 7 days) Yeast: Wyeast 1469 (Timothy Taylor) or 1968 (London ESB) Final Volume: 23 Litres Original Gravity: 1.041 Final Gravity: 1.010 Alcohol Content: 4% ABV Total Liquor: 32.6 Litres Mash Liquor: 10.6 Litres Mash Efficiency: 75 % Bitterness: 37 EBU Colour: 23 EBC Matty on "Shere Khan IPA" http://www.brewuk.co.uk/forum/topic/shere-khan-ipa#post-20449 Fri, 30 Sep 2011 14:47:47 +0000 Matty 20449@http://www.brewuk.co.uk/forum/ This started out life as a clone of Thornbridge's Kipling (hence the name), but a supplies balls-up left me with no option but to go off-piste. <a href="http://beerkitchen.blogspot.com/2011/09/shere-khan-ipa.html">Matt's Beer Kitchen - Shere Khan IPA</a> Lewisj101 on "Good Morning fellow beer lovers" http://www.brewuk.co.uk/forum/topic/good-morning-fellow-beer-lovers#post-20349 Tue, 27 Sep 2011 11:14:08 +0000 Lewisj101 20349@http://www.brewuk.co.uk/forum/ Myself and a friend are attempting to set up a micro brewery in my garage. As an 18 year old who has had previous experience in a pub, i know for a fact, that when out in an average town nightclub, a bottle of Budweiser 330ml should not be £4.80. We tend to go to a friends house first for some drinking there and as of late, this is also becoming quite expensive. We are setting up this micro brewery to mainly make: beer, cider and vodka i think is the plan. What i would like to ask you guys is, please, as a complete green horn to this, could some one gift me a lager recipe that wouldnt be a completely impossible task for someone who has never done this thing before. Im going to start by using some of the beginner kits on this website soon but i would appreciate it if someone could help me out with a lager recipe that wouldnt be too far away from a becks or Kronenberg. Thanks to anyone who could help Sorry for the long message <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> tricky_dicky on "Thunderbolt Recipe - Boil Time" http://www.brewuk.co.uk/forum/topic/thunderbolt-recipe-boil-time#post-20361 Tue, 27 Sep 2011 13:04:54 +0000 tricky_dicky 20361@http://www.brewuk.co.uk/forum/ I was looking at trying out the Thunderbolt recipe from this site, but had a question regarding amount of ingedients I only have a small FV, brewing 20 pints at a time - if I was trying this recipe out halving the ingredients is not a problem, but would I also need to reduce the boil time accordingly?? - As per the instructions below Boil vigourously for 45 mins then remove from heat and add the remaining 1.5kg spraymalt light and then 25g of Challenger hops. Bring back to the boil for a further 15 mins. Allow to cool to 80c then add 25g of East Kent Goldings and allow to steep for 30 mins.[i] Matty on "Kolsch" http://www.brewuk.co.uk/forum/topic/kolsch#post-18018 Wed, 20 Jul 2011 15:14:20 +0000 Matty 18018@http://www.brewuk.co.uk/forum/ I'm planning on brewing a kolsch next week, primarily for my brother-in-law for xmas. He loves his lager, and dabbles with the occasional ale, but it a bit sceptical. What does everyone think about this recipe: 3800g Pilsner Malt (2 Row) (3.9 EBC) 83.52 % 600g Wheat Malt (3.9 EBC) 13.19 % 150g Cara-Pils (3.9 EBC) 3.30 % 30g Hallertauer Hersbrucker [3.10 %] (90 min) 10.6 IBU 30g Hallertauer Hersbrucker [3.10 %] (60 min) 9.9 IBU 1tsp Irish Moss (Boil 10.0 min) Misc 1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale Boil Length: 28 litre Est. Bitterness: 20.5 IBU Est. Colour: 6.4 EBC Est. OG: 1.044 It's not a recipe I've taken from any one place, but one I've put together myself after reading lots of other recipes. saracen on "44 Magnum" http://www.brewuk.co.uk/forum/topic/44-magnum#post-15404 Sun, 22 May 2011 00:58:34 +0000 saracen 15404@http://www.brewuk.co.uk/forum/ Having had good results using Magnum as the main Bittering Hop, I decided to have a go at a themed beer, and 44 Magnum seems the obvious name. I'm aiming at an American style therefore light in colour, with a powerful bite, hence IBU 44 with all Magnum and a hint of the refreshing aspect of the desert oasis with the Citra hops. It should be ABV: 4.4% and IBU: 44 In line with a discussion going on recently about hop timings and the theory that just as much flavour can be obtained from using all aroma hops post-boil, this has all the bittering from the Magnum and Citra hops used only for Post Boil and Dry Hopping in the FV. Any suggestions would be very welcome, especially for some more beers on the same weapons theme, such as AK 47, Uzi or whatever. 44 Magnum (23 lt Recipe) Mash time: 90 mins Boil time: 90 mins Maris Otter Pale Malt, 4.5 EBC, 4220 grams Pale Crystal Malt, 60 EBC, 300 grams Torrefied Wheat, 4 EBC, 100 grams Yeast: Wyeast 1056 or Safale US-05 Magnum Whole AA 12.7 % 90 mins 31 grams Citra Whole AA 13.8 % 0 mins 20 grams, Post boil Citra Whole AA 13.8 % 0 mins 10 grams, Dry Hop in FV Final Volume: 23 Litres Original Gravity: 1.045 Final Gravity: 1.011 Alcohol Content: 4.4% ABV Total Liquor: 32.9 Litres Mash Liquor: 11.6 Litres Mash Efficiency: 75 % Bitterness: 44 EBU Colour: 12 EBC dandan on "Gluten Free" http://www.brewuk.co.uk/forum/topic/gluten-free#post-20033 Fri, 16 Sep 2011 00:46:01 +0000 dandan 20033@http://www.brewuk.co.uk/forum/ Hello All! Been a while since i've logged on! too long in fact! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_redface.gif" title=":oops:" class="bb_smilies" /> The main reason being i've been i'll and had to give up all wheat, gluten etc.... which is a bummer for beer! anyone know of any all grain gluten free beer recipes?? <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":)" class="bb_smilies" /> Thanks Dan Dan! Gyro on "Non-Mash Dunkelweiss type thing" http://www.brewuk.co.uk/forum/topic/non-mash-dunkelweiss-type-thing#post-20135 Tue, 20 Sep 2011 09:22:48 +0000 Gyro 20135@http://www.brewuk.co.uk/forum/ Apols fi it's posetd somewhere and I can't see it, but does anybody have a recipe fopr a dunkelweiss type beer? Don't mind using grain in a preboil tea sort of way, but I'm not ready for the full mash side of things yet. Any help appreciated, cheers. - G grmski on "My first AG biab brew" http://www.brewuk.co.uk/forum/topic/my-first-ag-biab-brew#post-20011 Thu, 15 Sep 2011 12:13:52 +0000 grmski 20011@http://www.brewuk.co.uk/forum/ I've used hopville to help create what is hopefully a hoppy and strong Americanish style IPA. It will be my first attempt at biab and will be using the maxi-biab method and should have a mash length of 15l + a grain bill of 5.7kg in a 18l electric urn. Once diluted I should get a 20l 1.016 fg (6%abv) beer...if all goes to plan. This link shows most details <a href="http://hopville.com/recipe/880195/american-ipa-recipes/tom-payne-ipa-biab" rel="nofollow">http://hopville.com/recipe/880195/american-ipa-recipes/tom-payne-ipa-biab</a> and I've also used the maxi-biab calculator. I'd appreciate any thoughts or advice before brewday. Best, grmsci bloodsmith on "Ginger beer recipe" http://www.brewuk.co.uk/forum/topic/ginger-beer-recipe#post-19971 Tue, 13 Sep 2011 13:16:05 +0000 bloodsmith 19971@http://www.brewuk.co.uk/forum/ Hi, I want to try the ginger beer recipe from the main site. I plan to bottle, could I prime before bottling the same way you do with beer - melt sugar in boiling water, wait to cool, pour ginger beer from FV into keg with sugar water, then bottle or would it be best to put the sugar straight into the bottle? I assume the sugar in the recipe is normal sugar not brewers sugar? When I prime am I priming with brewers or normal sugar? Anyone else who has tried this recipe are there an good tips/changes? or "spices"? different yeast etc? Rgds James Nath on "Lastchance EPA Recipe" http://www.brewuk.co.uk/forum/topic/lastchance-epa#post-18063 Thu, 21 Jul 2011 13:33:32 +0000 Nath 18063@http://www.brewuk.co.uk/forum/ Well lads, after a lot of problems with my brews recently im calling this one the LASTCHANCE. So heres the plan:- Im going away for a week with the family in Cornwall to stay at the olds place. My sisters getting married Sunday where we have bought in a 36 pinter polypin of St Austell Tribute and another of ProperJob. Most of my sisters mates (and her soon to be hubbys mates) all drink cider and lager. BONUS. Anything that does not get drunk at the venue is ours (or mine should I say) to take home. When we get home there is also 2 36 pint polypins of 6x and 2 polypins of Loosecannons Ale and IPA. DOUBLE BONUS. Im gona get plastered for a week then Im comin' home to sanitise everything with antiformin and start a litre starter of Yummy 1968 ESB yeast. I wont be using any water treatments/additions bar running the water through a activated carbon filter to get rid of chlorine and other bits n bobs. Heres the recipe:- BeerSmith 2 Recipe Printout - <a href="http://www.beersmith.com" rel="nofollow">http://www.beersmith.com</a> Recipe: Lastchance! Brewer: Nath Asst Brewer: Style: Standard/Ordinary Bitter TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 35.40 l Post Boil Volume: 29.12 l Batch Size (fermenter): 25.00 l Bottling Volume: 25.00 l Estimated OG: 1.037 SG Estimated Color: 7.2 EBC Estimated IBU: 37.5 IBUs Brewhouse Efficiency: 74.00 % Est Mash Efficiency: 82.9 % Boil Time: 75 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 95.0 % 0.20 kg Caragold (10.0 EBC) Grain 2 5.0 % 40.00 g Goldings, East Kent [5.22 %] - Boil 75.0 Hop 3 21.5 IBUs 20.00 g Goldings, East Kent [5.22 %] - Boil 30.0 Hop 4 7.9 IBUs 20.00 g Goldings, East Kent [5.22 %] - Boil 15.0 Hop 5 5.1 IBUs 20.00 g Styrian Goldings (Savinjski) [2.95 %] - Hop 6 2.9 IBUs 1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 8 - 50.00 g Styrian Goldings (Savinjski) [2.95 %] - Hop 7 0.0 IBUs 10.00 g Styrian Goldings (Savinjski) [2.95 %] - Hop 9 0.0 IBUs Mash Schedule: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 4.00 kg ---------------------------- Name Description Step Temperat Step Time Mash In Add 10.40 l of water at 73.2 C 66.7 C 60 min Sparge: Fly sparge with 30.21 l water at 78.0 C Notes: ------ Created with BeerSmith 2 - <a href="http://www.beersmith.com" rel="nofollow">http://www.beersmith.com</a> ------------------------------------------------------------------------------------- Fairly straightforward with good ol' EKG's and a dose of styrians for good measure! BlackDog on "Raspberry Wheat Beer (extract)" http://www.brewuk.co.uk/forum/topic/raspberry-wheat-beer-extract#post-19282 Fri, 26 Aug 2011 22:44:01 +0000 BlackDog 19282@http://www.brewuk.co.uk/forum/ One from a newbie to this so comments welcome, but I have to say it's fab and I wish I'd made more... Recipe for 10L: 500g wheat malt extract 250g extra pale malt extract 25g Fuggles hops (5.2%) x 15 mins 6g (ish) Safbrew WB-06 yeast Ferment in primary for about a week (OG 1.055, FG 1.013), rack to secondary with 800g frozen raspberries. Give it a week or so then bottle, serve cold. I added priming sugar before bottling but my record keeping has let me down and I can't remember how much... I need a way of straining out the raspberry floaters better from this but it's still really good on a hot summer day! saracen on "Does anyone have a Greene King IPA recipe?" http://www.brewuk.co.uk/forum/topic/does-anyone-have-a-greene-king-ipa-recipe#post-8114 Tue, 26 Oct 2010 21:08:15 +0000 saracen 8114@http://www.brewuk.co.uk/forum/ As I live very near the Greene King brewery I have always wanted to make their IPA. Getting the genuine recipe is impossible. I've made a few enquiries as I drive lorries in and out of the brewery and the recipe in kept under lock and key 24 hours a day. All I know about the beer is that it's made from Pale Malt and Crystal Malt, uses Challenger and First Gold hops, has an ABV of 3.6%, the EBC is about 20 and, using the idea that IPA should have more hops that domestic brews, I would guess an IBU of 35 would be a good place to start. I've made a guess and would like some opinions, please. 40 pt Brew Pale Malt 3420gm Crystal Malt 342gm Standard 90 Min mash Challenger 20 gm @ 90 min First Gold 11 gm @ 90 min First Gold 10 gm @ last 15 minutes Yeast? Dunno. Probably WYeast 1968 London ESB (waiting for a reply from WYeast) EBC 20 EBU 35 Any input would be gratefully received. Matty on "Raspberry Wheat Beer (All-Grain)" http://www.brewuk.co.uk/forum/topic/raspberry-wheat-beer-all-grain#post-19391 Wed, 31 Aug 2011 12:07:30 +0000 Matty 19391@http://www.brewuk.co.uk/forum/ Inspired by <a href="http://www.brewuk.co.uk/forum/topic/raspberry-wheat-beer-extract">blackdog's extract recipe for a Raspberry Wheat</a>, I wanted to try to come up with an All-Grain version of something similar. Comments and suggestions invited and welcome <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":)" class="bb_smilies" /> It's only a short brew length, so I don't end up with loads if I'm not keen - 10 litres is the target 1200.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 48.25 % 1200.00 gm Wheat Malt, Bel (3.9 EBC) Grain 48.25 % 87.00 gm Wheat, Torrified (3.3 EBC) Grain 3.50 % 18.00 gm Saaz [4.00 %] (75 min) Hops 19.3 IBU 1.00 tsp Irish Moss (Boil 10.0 min) Misc Mash: 6.7 litres for 90 minutes at 67C Sparge: 8.7 litres at 75C 75 minute boil Estimated OG: 1.057 Estimated Colour: 9.0 EBC Estimated Bitterness: 18.3 IBU Ferment in primary for 7-ish days, rack to secondary with 800G frozen raspberries for 14-ish days, rack to bottling bucket through sterilised muslin to strain out raspberry bits, and bottle with a bulk-addition of priming sugar. Can anyone recommend a yeast? And do I need that Irish Moss in there? Adding it has become a habit, but I'm relatively new to wheat - only used it once before in a Kolsch - and I don't know if it will help or not. Is the beer likely to be cloudy anyway with 48% wheat in the grist? Matty on "Gobhoblin - a Hobgoblin Clone" http://www.brewuk.co.uk/forum/topic/gobhoblin-a-hobgoblin-clone#post-18517 Wed, 03 Aug 2011 08:53:58 +0000 Matty 18517@http://www.brewuk.co.uk/forum/ I picked this recipe up on the Jim's Beer Kit forum: <a href="http://beerkitchen.blogspot.com/2011/08/gobhoblin.html">Full recipe and brewday pictures here</a> 4800g Pale Malt 250g Crystal Malt 200g Carapils 150g Chocolate Malt 15g Styrian Goldings - 60 min boil 15g Fuggles - 60 minute boil 15g Styrian Goldings - 30 min boil 15g Fuggles - 30 minute boil 1 tsp Irish Moss - 10 minute boil 15g Styrian Goldings - 60 min steep, post boil 15g Fuggles - 60 minute steep, post boil The original recipe calls for Danstar Nottingham yeast, but I used Wyeast 1318 London Ale III. Nath on "Loosechance Bitter - Recipie Help please!" http://www.brewuk.co.uk/forum/topic/loosechance-help-please#post-19123 Sat, 20 Aug 2011 22:45:54 +0000 Nath 19123@http://www.brewuk.co.uk/forum/ Righty peeps, after the last brew turned out good I thought another sorta along its lines but with a lil' bit of tinkering (so its not a pale):- BeerSmith 2 Recipe Printout - <a href="http://www.beersmith.com" rel="nofollow">http://www.beersmith.com</a> Recipe: Loosechance !2 Brewer: Nath Asst Brewer: Style: Standard/Ordinary Bitter TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 36.44 l Post Boil Volume: 30.16 l Batch Size (fermenter): 25.00 l Bottling Volume: 25.00 l Estimated OG: 1.037 SG Estimated Color: 15.1 EBC Estimated IBU: 24.1 IBUs Brewhouse Efficiency: 71.00 % Est Mash Efficiency: 82.4 % Boil Time: 75 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 90.9 % 0.20 kg Caragold (10.0 EBC) Grain 0.03 kg Chocolate Malt (886.5 EBC) Grain 4 0.7 % 0.15 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 3 3.6 % 2 4.8 % 30.00 g Goldings, East Kent [5.22 %] - Boil 75.0 Hop 5 15.6 IBUs 22.00 g Goldings, East Kent [5.22 %] - Boil 15.0 Hop 6 5.4 IBUs 22.00 g Styrian Goldings (Savinjski) [2.95 %] - Boil 15mins Hop 7 3.1 IBUs 1.0 pkg Loosecannon (Rebelion #N/A) Yeast 9 - 50.00 g Styrian Goldings (Savinjski) [2.95 %] - Hop 8 0.0 IBUs - aroma 20.00 g Styrian Goldings (Savinjski) [2.95 %] - Hop 10 0.0 IBUs - dry hop So what do you lot think? Gota be done this mornin' so no time like the present! Matty on "London's Burning - Red Ale" http://www.brewuk.co.uk/forum/topic/londons-burning-red-ale#post-18758 Tue, 09 Aug 2011 18:21:49 +0000 Matty 18758@http://www.brewuk.co.uk/forum/ Not as red as I'd hoped. Does depth of colour develop while beer ferments and ages? <a href="http://beerkitchen.blogspot.com/2011/08/londons-burning-red-ale.html">Matt's Beer Kitchen - London's Burning</a> 2500g Pale Malt (2 Row) UK (5.9 EBC) 1750g Munich Malt (20.0 EBC) 400g Carared (50.0 EBC) 250g Caramel/Crystal Malt - 40L (60.0 EBC) 30g Black (Patent) Malt (1300.0 EBC) 30g Chocolate Malt (1050.0 EBC) 15g Nelson Sauvin [12.60 %] (90 min) (First Wort Hop) 21.0 IBU 10g Nelson Sauvin [12.60 %] (60 min) 11.9 IBU 10g Motueka [13.80 %] (30 min) 10.0 IBU 10g Motueka [13.80 %] (15 min) 6.5 IBU 1tsp Irish Moss (15 min) Misc 30g Motueka [13.80 %] (7 min) 10.5 IBU 35g Nelson Sauvin [12.60 %] (60 min) (Post-boil Aroma Hop-Steep) 50g Motueka [13.80 %] (60 min) (Post-boil Aroma Hop-Steep) 40g Nelson Sauvin [12.60 %] (Dry Hop 3 days) Really hoppy this one, I'm hoping. I'm going to bung the dry hops in after the main part of fermentation is over, after about a week or so. Mark on "Saracens odds & ends brew" http://www.brewuk.co.uk/forum/topic/saracens-odds-ends-brew#post-18634 Sat, 06 Aug 2011 22:09:47 +0000 Mark 18634@http://www.brewuk.co.uk/forum/ Saracen just seen you are conditioning an odds & ends brew Is this something you have made up to a good recipe or alot of leftovers all been put to good use? Matty on "Help with a recipe for a red ale?" http://www.brewuk.co.uk/forum/topic/help-with-a-recipe-for-a-red-ale#post-18527 Wed, 03 Aug 2011 13:26:09 +0000 Matty 18527@http://www.brewuk.co.uk/forum/ I'm trying to assemble a recipe for a red ale, with a good knock-out hop punch and aroma. What do you think about this for a starter? 2500.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 50.61 % 1750.00 gm Munich Malt (20.0 EBC) Grain 35.43 % 400.00 gm Cara-Red (50.0 EBC) Grain 8.10 % 250.00 gm Caramel/Crystal Malt - 40L (100.0 EBC) Grain 5.06 % 40.00 gm Black (Patent) Malt (1300.0 EBC) Grain 0.81 % 20.00 gm Nelson Sauvin [13.00 %] (90 min) (First Wort Hop) Hops 33.1 IBU 15.00 gm Nelson Sauvin [13.00 %] (60 min) Hops 21.1 IBU 20.00 gm Motueka [6.00 %] (30 min) Hops 10.0 IBU 20.00 gm Motueka [6.00 %] (15 min) Hops 6.4 IBU 1.00 tsp Irish Moss (Boil 10.0 min) Misc 30.00 gm Motueka [6.00 %] (7 min) Hops 5.2 IBU 30.00 gm Motueka [6.00 %] (0 min) (Aroma Hop-Steep) Hops Estimated OG: 1.053 Estimated Bitterness: 75.8 IBU Estimated Colour: 30 EBC I was thinking Wyeast 1968 London ESB, but I've also got Wyeast 1187 Ringwood Ale and Wyeast 1084 Irish Ale, if either of those would be more appropriate. I'm hoping that the cara-red, and the tiny amount of black malt will combine with the munich malt to priduce a nice deep red colour. Matty on "Cascade Pale Ale" http://www.brewuk.co.uk/forum/topic/cascade-pale-ale#post-17528 Wed, 06 Jul 2011 09:28:59 +0000 Matty 17528@http://www.brewuk.co.uk/forum/ I had a bit of left over Cascade to use up, so brewed a pale with it. Fermented with yeast recultured from bottles of Hop Back Summer Lightning. Pictures and further details: <a href="http://beerkitchen.blogspot.com/2011/07/cascade-pale-ale.html">Cascade Pale Ale</a> 4kg Golden Promise Pale Malt 1kg Munich Malt 150g Crystal Malt 40g Northern Brewer Hops (90 min boil) 1tsp Irish Moss (20 min boil) 24g Cascade Hops (5 min boil) 50g Cascade Hops (added at end of boil) Estimated bitternes: 43.4 IBU Estimated colour: 14.4 EBC OG: 1.048 Boil volume: 27 litre Spyke on "Cherry Beer.....From fresh cherries" http://www.brewuk.co.uk/forum/topic/cherry-beerfrom-fresh-cherries#post-17310 Fri, 01 Jul 2011 15:09:18 +0000 Spyke 17310@http://www.brewuk.co.uk/forum/ Hola Amigos, I haven't even got my first kit on the go yet (this weekend, I swear) and I already need *more* advice from you knowledgable bunch. I will, in weeks time, hopeful be able to pick and make use of between 20-40lbs of cherries. Many are already earmarked for various things but I was hoping to use some in brewing. Does anyone have any good recipes for Cherry Beer or Wine (found a couple of wine ones already which look pretty nifty) that they have had experience of and would recommend or warn me off? As I am only on my first beer kit, I am not set up for AG. saracen on "Magnum Citra. The experiment continues." http://www.brewuk.co.uk/forum/topic/magnum-citra-the-experiment-continues#post-18165 Sun, 24 Jul 2011 10:12:52 +0000 saracen 18165@http://www.brewuk.co.uk/forum/ I've been playing around with Magnum and Citra hops for a while and the resultant beer is getting better and better. One thing I've found is that for hop flavour and aroma, the late addition hops definitely benefit from a very short boil, 5 minutes. The yeast is going to be Wyeast 1968 London ESB. I keep trying others and I keep coming back to 1968. It's always reliable. There are also 10 gms of Post Boil hops and 10 gms for Dry Hopping. I suppose it could be more for the last 2, but the citrus/tropical effect can get a bit overwhelming, and it's beer we're after, not alcoholic Um Bongo. Any thoughts, criticisms or advice regard the recipe below would be very welcome. Maris Otter Pale Malt. 4.5 EBC. 3850 grams. 88% by weight Crystal Malt. 130 EBC. 220 grams. 5% by weight Torrefied Wheat. 4 EBC. 85 grams. 2% by weight CaraRed. 50 EBC. 220 grams. 5% by weight Magnum Whole. AA 12.7%. 60 mins. 25 grams 82.1% EBU Citra Whole. AA 13.8%. 5 mins. 25 grams 17.9% EBU Citra Whole. AA 13.8%. 0 mins. 10 grams. 0% EBU. (Post Boil) Citra Whole. AA 13.8%. 0 mins. 10 grams. 0% EBU. (Dry Hopping) Yeast: Wyeast 1968 Lonson ESB (Fullers) Final Volume: 23 Litres Original Gravity: 1.045 Final Gravity: 1.011 Alcohol Content: 4.4% ABV Total Liquor: 32.7 Litres Mash Liquor: 10.9 Litres Mash Efficiency: 80 % Bitterness: 42 EBU Colour: 20 EBC Bodger on "Cascade APA" http://www.brewuk.co.uk/forum/topic/cascade-apa#post-18112 Fri, 22 Jul 2011 13:14:47 +0000 Bodger 18112@http://www.brewuk.co.uk/forum/ Right, whilst I should be bottling beer/at the gym/fixing my bike/getting ready for work rather than admit to myself I'm procrastinating I've decided to practice using Beer Smith and trying to upload the screenshot to the forum. I've progressed from kits to Greg's superb WTA extract recipe to Wheeler's Timmy Taylor Landlord recipe in recent months, this is the next stage in my progression towards my ultimate goal.... brewing the perfect beer!! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> As you can hopefully see I've kept the recipe very simple, basing it on the WTA recipe. Any suggestions towards improving my recipe, Beer Smith or uploading technique will be much appreciated. Thanks. simonb_13 on "Extract #4: Fuller's Discovery Clone" http://www.brewuk.co.uk/forum/topic/fullers-discovery-clone#post-5238 Thu, 05 Aug 2010 17:50:32 +0000 simonb_13 5238@http://www.brewuk.co.uk/forum/ Does anyone have a recipe for Fuller's Discovery. I know it uses barley and wheat with Saaz for bittering and Liberty for flavour/aroma. Anyone have more details? Cheers Bernie on "Strange Brew" http://www.brewuk.co.uk/forum/topic/strange-brew#post-16190 Mon, 13 Jun 2011 22:27:55 +0000 Bernie 16190@http://www.brewuk.co.uk/forum/ Well, while my first batch is in the keg, I have had a go at a recipe with some steeped grains and dried malt extract. Probably way off and more of a stab in the dark than anything, but I wanted to give it a whirl: Using Beer Engine, it was as follows: Amber Malt 60 EBC 1 lbs. 1.7 oz 500 grams 20% Dried Malt Extract Medium 35 EBC 1 lbs. 1.7 oz 500 grams 20% Malt Extract Syrup Pale 5.5 EBC 3 lbs. 4.9 oz 1500 grams 60% I steeped the Amber Malt for 30 mins, in 3 Letres of water at 60oC then topped up to 6L and added the Dried Extract for a boil of 1 hour. I added a 1.5L tin of Liquid Muntons Extract threw approx 20g Hersbrucker hops in at the half way boil point, 20g in at the last 10. I cooled rapidly in a water bath to 27oC and then put it in the VF. Added cold water to make up to just over the 5Gal or 23 L mark. Then put the last 20g of Hersbrucker in as a dry hop. Gravity came out about 1.038 or so, so I calculate that I'll be reaching a final gravity of about 3.1% which seems a bit thin for what I was aiming at? Oh rehydrated and pitched the lager yeast and it is now bubbline away nicely at less than 16oC in the celar to keep it cool. Seems a bit low on the final ABV for a continental lager, and guess I should have added more in the way of either dried or liquid malt extract to increase the gravity. As the can of Muntons Continental Lager said it was hopped, I wanted to add some extra hops for aroma really. Any ideas / educated guesses as to how this will turn out (if at all?) Gun_Plumber on "Does Anyone have an all grain Woodfordes - Norfolk Nog recipe?" http://www.brewuk.co.uk/forum/topic/does-anyone-have-an-all-grain-woodfordes-norfolk-nog-recipe#post-17735 Tue, 12 Jul 2011 12:52:39 +0000 Gun_Plumber 17735@http://www.brewuk.co.uk/forum/ I would really like to give an AG version of Nog a go. If anyone can provide a recipe and a suitable wyeast, I would be very much obliged. Cheers Si Steve_K on "Little Creatures clone" http://www.brewuk.co.uk/forum/topic/little-creatures-clone#post-17524 Tue, 05 Jul 2011 23:58:01 +0000 Steve_K 17524@http://www.brewuk.co.uk/forum/ Well, if it's nice tomorrow I'm going to try a double brew of the Brupak Rauchbier (had it before, very happy) and my first attempt at cloning Little Creatures. Recipe Specifications -------------------------- Batch Size: 25.00 L Boil Size: 29.00 L Estimated OG: 1.056 SG Estimated Color: 11.8 EBC Estimated IBU: 18.1 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes 5.00 kg Pale Malt (2 Row) UK (5.9 EBC) 0.60 kg Wheat Malt, Bel (3.9 EBC) 0.40 kg Munich Malt (17.7 EBC) 0.20 kg Carahell (30.0 EBC) 1.00 oz Saaz [4.00 %] (60 min) 3.00 oz Galaxy [14.00 %] (Dry Hop 7 days) 1.50 oz Crystal [3.50 %] (15 min) 0.50 oz Crystal [3.50 %] (5 min) 1.00 items Protafloc (Boil 15.0 min) 1 Pkgs Safale American (DCL Yeast #US-05) Matty on "Steel Gold IPA" http://www.brewuk.co.uk/forum/topic/steel-gold-ipa#post-17693 Sun, 10 Jul 2011 23:20:55 +0000 Matty 17693@http://www.brewuk.co.uk/forum/ This was my first brew-in-a-bag all-grain brew. And it was a catalogue of mistakes, but the end result is a beautiful, potent, golden ale. Just goes to show. I've called it Steel Gold IPA, because it's golden coloured, brewed in Sheffield, and very strong. Pictures and full details here: <a href="http://beerkitchen.blogspot.com/2011/07/steel-gold-ipa.html">Steel Gold IPA</a> 7kg Golden Promise Pale Malt 35g Challenger Hops (90 min boil) 35g Challenger Hops (60 min boil) 30g Citra Hops (10 min boil) 1tsp Irish Moss (10 min boil) 20 Citra Hops (30 min steep after boil) 45g Citra Hops (dry hops after 5 days in FV) Brew length: 24.1 litres OG: 1.061 FG: 1.011 Hamish on "Bavarian Chimney Sweep" http://www.brewuk.co.uk/forum/topic/bavarian-chimney-sweep#post-15515 Thu, 26 May 2011 14:41:38 +0000 Hamish 15515@http://www.brewuk.co.uk/forum/ As soon as there is space in the brew fridge I'm going to try a Rauchbier. I've got half an open pack of Nottingham that needs using up asap and also it'll clear up most of the remaining chocolate malt. The chocolate is a slight concern as its about 11 months old but it smells ok. Loosely based upon a Wheeler recipe... Is there too much chocolate malt?. Bavarian Chimney Sweep Smoked Malt 3000g 61.2% Pale Malt 1500g 30.6% Crystal Malt 200g 4.1% Chocolate Malt 200g 4.1% Hallertauer Hersbrucker 3.2% 50g 60 minutes Hallertauer Hersbrucker 3.2% 25g 15 minutes Hallertauer Hersbrucker 3.2% 25g 5 minutes Protafloc tablet 15 minutes Danstar Nottingham 16g – ferment at 14°C Final Volume: 23 litres Original Gravity: 1.047 Final Gravity: 1.012 Alcohol Content: 4.5% ABV Mash Efficiency: 75% Bitterness: 25 EBU Colour: 85 EBC As usual, any comments or criticisms welcome. Bernie on "Boddingtons Clone" http://www.brewuk.co.uk/forum/topic/boddingtons-clone#post-17526 Wed, 06 Jul 2011 06:38:25 +0000 Bernie 17526@http://www.brewuk.co.uk/forum/ Hi, Was thinking of making a Boddington's clone to try and recreate what the Cask product was like before they closed the Strangeways brewery and the "widget" can product. Found a few attempts online and here is one I mocked up: Bollingtons Bitter Fermentable Colour lb: oz Grams Ratio Dried Malt Extract Pale 10 EBC 5 lbs. 8.1 oz 2500 grams 90.9% Crystal Malt 130 EBC 0 lbs. 5.3 oz 150 grams 5.5% Sugar, Household White 0 EBC 0 lbs. 3.5 oz 100 grams 3.6% Hop Variety Type Alpha Time lb: oz grams Ratio Golding Whole 5.7 % Fuggle Whole 4.9 % Northern Brewer Whole 8.2 % Final Volume: 23 Litres Original Gravity: 1.041 Final Gravity: 1.008 Alcohol Content: 4.3% ABV Total Liquor: 28.5 Litres Mash Liquor: 0.4 Litres Mash Efficiency: 80 % Bitterness: EBU Colour: 18 EBC Any thoughts / recommendations on the hop choice and schedule? I was thinking some Northern Brewer, Fuggles and Goldings? No idea about the quantity or the timings? Also any preference as to yeast strain? Thanks in advance Neil on "Christmas Ale." http://www.brewuk.co.uk/forum/topic/christmas-ale-1#post-5131 Wed, 28 Jul 2010 21:04:00 +0000 Neil 5131@http://www.brewuk.co.uk/forum/ It's taken me ages to find one. But at long last i've found a Christmas ale.. Might have to make this soon i reckon or nearer the time.. Ingredients: 20l of unchlorinated water 3kg Dark Malt Extract 900g Dry Dark Malt Extract (DME) 1.3kg Clover Honey 225g Chocolate Malt 225g Crystal Malt (80-L) 225g Black Patent Malt 60g Northern Brewer Hops (Bittering) 30g Cascade Hops (Aroma) 30g Ginger, Grated 3 Oranges, Peeled and Quartered 3 Cinnamon Sticks 2 Whole Nutmegs 6 Whole Cloves 1/4 Teaspoon Irish Moss 1 Vial White Labs Irish Ale Yeast (WLP004) 200g Dry Malt Extract (Priming) Place the crushed Crystal Malt, Chocolate Malt, and Black Patent Malt in the water and steep at 70°C for 30 minutes. Remove the spent grains then add the Dry Dark malt Extract, Honey and Northern Brewer Hops, and boil for ½ hour. Add the Cascade Hops and Irish Moss during the last 5 minutes of the boil. Turn off heat and add the oranges and spices. Allow to steep for 30 minutes, then strain. Cool the work and pitch the yeast. Allow to prinary ferment for 10 to 14 days and then transfer to secondary fermenter. Ferment for an aditional 7 to 10 days then bottle (use 200g fo Dry Malt Extract for priming). Age in the bottle for at least 10 days before drinking Looks a good one... not sure what the ABV would be however, at a guess i'd say around the 7 or 8% mark. Bazza on "Bramling Cross hop recipe needed" http://www.brewuk.co.uk/forum/topic/bramling-cross-hop-recipe-needed#post-17302 Fri, 01 Jul 2011 14:06:34 +0000 Bazza 17302@http://www.brewuk.co.uk/forum/ I was up in my local H/B shop a couple of months back to pick up steriliser, or sugar, and when I got home I realised I'd also bought 100g of Bramling Cross hops. I only realised afterwards that I'd mistakenly thought they were First Gold or Williamete, or somesuch (like reading what was written on the packet wouldn't have given a clue). I'm not normally a fan of fruity-tasting beers and can't see this being any diffrent for a hop that reputedly tastes of blackcurrant. But what the hey - I might use them for a wee Autumnal brew. The wife even expressed an interest in a mildly-blackcurranty beer. So with all your knowledge out there guys, have any of you got a decent recipe for a straightforward ale which uses the above-mentioned hops, but not to the point of tasting like Ribena? Cheers, -Barry Steve_K on "Morello Cherry Lambic" http://www.brewuk.co.uk/forum/topic/morello-cherry-lambic#post-10793 Tue, 11 Jan 2011 19:57:25 +0000 Steve_K 10793@http://www.brewuk.co.uk/forum/ Here's my planned recipe for a Morello Cherry 'Lambic'. Any and all comments/suggestions welcome. Batch Size: 22.73 L Boil Size: 25.73 L Estimated OG: 1.060 SG Estimated Color: 9.9 EBC Estimated IBU: 13.7 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item 4.00 kg Pale Malt (2 Row) UK (5.9 EBC) 2.00 kg Wheat Malt, Bel (3.9 EBC) 1.00 oz Goldings, East Kent [5.00 %] (60 min) 4.00 kg Morello Cherries (Secondary 4.0 weeks) 125.00 ml Lactobacillus (Secondary 4.0 weeks) 1 Pkgs Brettanomyces Lambicus (Wyeast Labs #5526) (Secondary 4.0 weeks) 1 Pkgs Pediococcus (Wyeast Labs #5733) (Secondary 4.0 weeks) 1 Pkgs SafBrew Wheat Beer (DCL Yeast #WB-06) 90 min Mash Add 0.00 L of water at 73.0 C 73.0 C The plan is 2 weeks in primary, 4 weeks in secondary with the cherries and Lactobacillus, 2 weeks in tertiary and then 1 mini-pressure barrel and the remainder in bottle. I'm not sure about what hops to use, as I understand they are more for antibacterial reasons than flavour or aroma - therefore, could I just use a mixture of left overs to give the same AAU? I've some Magnum, Amarillo and Sorachi Ace open. James-Dylan on "Recipe Help Needed.." http://www.brewuk.co.uk/forum/topic/recipe-help-needed#post-16736 Wed, 22 Jun 2011 17:03:14 +0000 James-Dylan 16736@http://www.brewuk.co.uk/forum/ Hello all, I would like to make a similar beer/clone of Thwaites Wainwright. I did a bit of research around malt used, hops and bitterness units. Apparently the beer is around 25 IBU with Hersbrucker and Magnum hops used. There is also a late addition of Styrians in there too. I'm pretty wet behind the ears at recipe creation but here's my first attempt.. I'd love help and advice on this, especially around hop schedules. I added a small amount of black malt for a little extra colour and malt background flavour. Grains.. Maris Otter - 4540g Black Malt - 28g Hops.. Magnum (16% alpha) - 13g (90 mins) Hersbrucker (3.5% alpha) - 8g (20 mins) Styrians (4.5% alpha) - 15g (10 mins) S-04 Yeast (or Nottingham).. Targets (based on 80% mash efficiency).. OG - 1.042 FG - 1.011 ABV - 4.1% Bitterness - 25 IBU Colour - 20 EBC Just put a nice order in for fresh supplies so this might be my next brew.. Thanks, J. simonb_13 on "Hoppy 100% Wheat Beer" http://www.brewuk.co.uk/forum/topic/hoppy-100-wheat-beer#post-16922 Sat, 25 Jun 2011 15:16:42 +0000 simonb_13 16922@http://www.brewuk.co.uk/forum/ Wheatahops Style: American IPA OG: 1.061 Type: All Grain FG: 1.015 Rating: 0.0 ABV: 6.03 % Calories: 199 IBU's: 38.38 Efficiency: 70 % Boil Size: 22.07 L Color: 13.8 SRM Batch Size: 18.93 L Boil Time: 60 minutes Fermentation Steps Name Days / Temp (none) Grains & Adjuncts Amount Percentage Name Time Gravity 5.00 kg 92.59 % Wheat Malt, Bel 60 mins 1.037 0.40 kg 7.41 % Crystal Wheat 60 mins 1.033 Hops Amount IBU's Name Time AA % 20.00 g 19.08 Pearle 60 mins 8.00 20.00 g 6.51 Cascade 15 mins 5.50 15.00 g 4.71 Citra 05 mins 13.20 10.00 g 2.38 Cascade 10 mins 5.50 10.00 g 5.71 Citra 10 mins 13.20 15.00 g 0.00 Citra 00 mins 13.20 Yeasts Amount Name Laboratory / ID 1.0 pkg Safale US-05 Fermentis US-05 Additions (none) Mash Profile Sacch' Rest 60 min @ 66.7°C Add 18.93 L water @ 0.0°C Mashout 10 min @ 76.7°C Heat to 76.7°C over 7 mins Carbonation (none) Notes <a href="http://www.iBrewMaster.com" rel="nofollow">http://www.iBrewMaster.com</a> Version: 2.752 Sent from my iPod Hamish on "What do you think about this one?" http://www.brewuk.co.uk/forum/topic/what-do-you-think-about-this-one#post-16814 Thu, 23 Jun 2011 17:12:23 +0000 Hamish 16814@http://www.brewuk.co.uk/forum/ I've been thinking it was about time I brewed something traditionally British but not necessarily a bitter. Despite there being an incy wincy bit of German Carafa what do you think?. Yeast will be Wyeast 1968. Pale Malt 4000g 84.7% Flaked Maize 400g 8.5% Amber Malt 250g 5.3% Carafa 1 70g 1.5% Challenger 7.8 % 30g 60 mins Challenger 7.8 % 10g 10 mins East Kent Goldings 6.8 % 10g 10 mins East Kent Goldings 6.8 % 10g 0 mins Final Volume: 23 litres Original Gravity: 1.046 Final Gravity: 1.012 Alcohol Content: 4.5% ABV Mash Efficiency: 75% Bitterness: 30 EBU Colour: 30 EBC deadeyedave on "Hopping Hare Recipe Anyone?" http://www.brewuk.co.uk/forum/topic/hopping-hare-recipe-anyone#post-16335 Fri, 17 Jun 2011 21:36:30 +0000 deadeyedave 16335@http://www.brewuk.co.uk/forum/ Have just bought my first bottle of Hopping Hare this year: I had forgotten all about that one, absolutely love it: just wondering if anyone has a recipe that might come close to it (extract if poss) The bottle says its Thrice hopped with Goldings, Cascade and First Gold (which "carries the bitterness" it says); can anyone make a guess as to what quantities and timing? Am fairly new to all this and still havent worked out how to use the Beermachine thingybob to try my own recipes, am concentrating on getting the boils, fermenting, sterilisation and racking right at the moment.... Anyway, if I could replicate comething similar to this, I'd be delighted..... cheers Hamish on "A real ale for lager drinkers" http://www.brewuk.co.uk/forum/topic/a-real-ale-for-lager-drinkers#post-14040 Sun, 03 Apr 2011 16:28:27 +0000 Hamish 14040@http://www.brewuk.co.uk/forum/ Inspired by <a href="http://www.everards.co.uk/ales/all/">Everards Sunchaser</a> I'm going to brew something refreshing for the summer. I want it to be quite lager like, low in IBU's and served slightly chilled. Does anyone think I'm over doing the late hops especially the Saaz?, I don't want it to turn out like some sort of hybrid Pils. Pale Malt 4100g 94.3% Carapils 250g 5.7% Hallertauer Mittlefruh 4.3% 60 mins 40g Saaz 4.1% 10 mins 20g Tettnang 3.3% 10 mins 20g Hallertauer Mittlefruh 4.3% 0 mins 30g Saaz 4.1% 0 mins 30g Tettnang 3.3% 0 mins 30g US-05 or WYeast 1056 American Ale Final Volume: 23 Litres Original Gravity: 1.042 Final Gravity: 1.010 Alcohol Content: 4.2% ABV Mash Efficiency: 75% Bitterness: 25 EBU Colour: 7 EBC Hamish on "Crystal malt, yes or no?" http://www.brewuk.co.uk/forum/topic/crystal-malt-yes-or-no#post-16073 Thu, 09 Jun 2011 15:23:02 +0000 Hamish 16073@http://www.brewuk.co.uk/forum/ I've been messing around with a few recipe ideas trying to get a bit of maltiness to balance my hoppy pale ales. I've pretty much decided to go with the recipe below but I'm not sure whether I should add a touch of crystal. So, would you include any crystal malt?. Pale malt 3600g 79.1% Munich malt 500g 11% Carahell malt 250g 5.5% Oat flakes 200g 4.4% OG 1044 Lewis on "My First Beer Recipe" http://www.brewuk.co.uk/forum/topic/my-first-beer-recipe#post-15910 Sat, 04 Jun 2011 19:37:27 +0000 Lewis 15910@http://www.brewuk.co.uk/forum/ Planing my first home recipe brew and have come up with the following, What do you guys think? <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> I have staggered the malt as this was kinda how it was with the amarillo kit, is this correct? 23L Extract Brew OG 1.050 ish FG 1.012 ish ABV 5% IBU 34.9 EBC 28.7 Ferment at about 22*C 2kg Light malt extract for 60 mins 1kg Light malt extract 5 Mins after 200g German Carafa Special 1. Steeped grains for a darker color and for a bit of experimenting! (Any tips for steeping the grains/adding to boil?) US Crystal 140g 50 Mins US Amarillo 100g 50 mins Us Crystal 60 g 15 mins from end Safale US-05 Yeast Many Thanks for any advice. Cheers. Tony on "Pearl's a Swinger" http://www.brewuk.co.uk/forum/topic/pearls-a-swinger#post-15997 Tue, 07 Jun 2011 20:56:51 +0000 Tony 15997@http://www.brewuk.co.uk/forum/ Sorry for my absence recently folks, life got a bit 'busy'. Thanks also to Nath for checking up on me! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> Just realised that I haven't brewed since April 20.. and that really is a crime! So... time for a little experimentation - comments are always welcome so please shout if you have any experience of any of these goodies. This will be a first for Pearl malt for me! Let's hope she really does swing! Batch Size: 30.00 L Estimated OG: 1.057 SG Estimated Color: 5.4 SRM Estimated IBU: 44.0 IBU Brewhouse Efficiency: 80.00 % Boil Time: 60 Minutes 6.00 kg Pale Malt: Pearl 0.50 kg Wheat Malt 0.40 kg Crystal Malt 0.20 kg Cara-Pils 50.00 gm Pearle [8.20 %] (60 min) 70.00 gm Styrian Goldings [3.80 %] (20 min) 40.00 gm Styrian Goldings [3.80 %] (0 min) (Aroma) 1.00 tsp Protafloc (Boil 15.0 min) 4.50 gm Epsom Salt (MgSO4) (Mash 60.0 min) 8.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) 1 Pkgs White Labs #WLP002 Total Grain Weight: 7.10 kg ---------------------------- Single Infusion, Light Body, Batch Sparge Overnight Mash 66.0 C Edit: I'm going to harvest the yeast from a bottle of Fuller's 1845 (I may even do it ay quarter to seven for a laugh!) sam87 on "Punk IPA/Jaupir-ish clone" http://www.brewuk.co.uk/forum/topic/punk-ipajaupir-ish-clone#post-15415 Sun, 22 May 2011 13:37:40 +0000 sam87 15415@http://www.brewuk.co.uk/forum/ Hi Guys Heres my attempt at a Punk IPA/Jaupir ish clone, Which i'm calling White Sugar IPA after The album by Joanna Shaw Taylor who I was away seeing last night Gonna be brewing this late afternoon to evening today so any Ideas or suggestion would be greatly appreciated, Gonna use US-05 and highland spring organic bottled water with irish moss and thinking of adding a Camden tablet to the water but not sure if this will be necessary <img src="http://i988.photobucket.com/albums/af7/samcarr87/punkipa-japiurclone.jpg"> MarkL on "Betty Stoggs?" http://www.brewuk.co.uk/forum/topic/betty-stoggs#post-15434 Mon, 23 May 2011 14:41:41 +0000 MarkL 15434@http://www.brewuk.co.uk/forum/ Has anyone a recipe for a Skinners - Betty Stoggs clone? Mark stan on "how do i know how much sugar to boil up" http://www.brewuk.co.uk/forum/topic/how-do-i-know-how-much-sugar-to-boil-up#post-15335 Thu, 19 May 2011 15:25:31 +0000 stan 15335@http://www.brewuk.co.uk/forum/ assuming i want to boil/simmer the sugar to sterilize (correct me if thats not neccessary), how do i know the right amount to give me a certain OG. i'm not using much else with sugar, just plain white sugar. any tips? (brewing ginger beer. copying recipe from this site without sultanas and less ginger root gives me too low OG) Hamish on "Nelson Sauvin 'Single Hop' Pale Ale" http://www.brewuk.co.uk/forum/topic/nelson-sauvin-pale-ale#post-12526 Sat, 19 Feb 2011 18:08:57 +0000 Hamish 12526@http://www.brewuk.co.uk/forum/ I'm finally getting around to brewing the first of hopefully many single hop pale ales. This is the next brew... Nelson Sauvin Pale Ale Pale Malt 4750g 95% Wheat Malt 250g 5% Nelson Sauvin 11.3% 26g 60 minutes Nelson Sauvin 11.3% 12g 10 minutes Nelson Sauvin 11.3% 12g 0 minutes Protafloc tablet 15 minutes US-05 Final Volume: 23 litres Original Gravity: 1.049 Final Gravity: 1.011 Alcohol Content: 5% ABV Mash Efficiency: 75% Bitterness: 35 EBU Colour: 8 EBC Anyone think I should change the hop schedule, keeping in mind I'm only going to use half or full 100g packs of hops for the pales. Nath on "The Way to Amarillo - lil' bit changed - suggestions please" http://www.brewuk.co.uk/forum/topic/the-way-to-amarillo-lil-bit-changed-suggestions-please#post-15058 Wed, 11 May 2011 17:11:32 +0000 Nath 15058@http://www.brewuk.co.uk/forum/ BeerSmith Recipe Printout - <a href="http://www.beersmith.com" rel="nofollow">http://www.beersmith.com</a> Recipe: The way to amarillo Brewer: Nath Asst Brewer: Style: American Pale Ale TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 38.00 L Boil Size: 54.32 L Estimated OG: 1.047 SG Estimated Color: 9.0 EBC Estimated IBU: 46.8 IBU Brewhouse Efficiency: 72.00 % Boil Time: 90 Minutes Ingredients: ------------ Amount Item Type % or IBU 7.80 kg Pale Malt - Marris Otter (5.9 EBC) Grain 100.00 % 40.00 gm Magnum [14.50 %] (90 min) Hops 38.5 IBU 40.00 gm Amarillo [8.90 %] (30 min) (Aroma Hop-SteHops - 30.00 gm Amarillo [8.90 %] (15 min) Hops 8.2 IBU 2.00 tsp Protofloc (Boil 15.0 min) Misc 2 Pkgs Safale American (DCL Yeast #US-05) Yeast-Ale Mash Schedule: My Mash Total Grain Weight: 7.80 kg What do you all think??? Any recomendations? jonnycope on "Orangey Pale Ale" http://www.brewuk.co.uk/forum/topic/orangey-pale-ale#post-14846 Tue, 03 May 2011 17:40:15 +0000 jonnycope 14846@http://www.brewuk.co.uk/forum/ Hey, I was thinking about making an orangey Pale ale and I was wondering if anyone can help me with my idea. I was thing 1) fill the brewing bucket up nearly full with water and put either a) orange peel or b) orange slices and let them infuse over night. 2) boil the malt (don't know which ones to use yet) adding the hops for these times Pacifica for 60 minutes, Progress for 30 minutes and Ahtanum for 30-15 minutes (don't know the amounts yet) 3) Add this to the water, let it cool then add the yeast and leave until ready. What do you think? Anyone got any ideas? kilconlea on "Landlady?" http://www.brewuk.co.uk/forum/topic/landlady#post-14658 Tue, 26 Apr 2011 13:35:03 +0000 kilconlea 14658@http://www.brewuk.co.uk/forum/ Using GW's ingredients and Greg's Summer Ale extract method, the brew is under way. 21 litres ABV 4.2 IBU 35 EBC 20 6 litre boil. Black Malt 85g 2kg DME Goldings 16g Styrians 39g (30 mins) Goldings 16g Styrians 28g (30 mins) Irish Moss 3g (15 mins) Styrians 22g (2 mins) 500g DME V excited, although f&*% knows what I'll end up with... something drinkable will be nice. simonb_13 on "Sierra Nevada Pale Ale Clone" http://www.brewuk.co.uk/forum/topic/sierra-nevada-pale-ale-clone#post-14653 Tue, 26 Apr 2011 12:05:50 +0000 simonb_13 14653@http://www.brewuk.co.uk/forum/ Taken from Clone Brews: Homebrew Recipes for 150 Commercial Beers by Tess and Mark Szamatulski. Slightly modified. Recipe Specifications -------------------------- Batch Size: 19.00 L Estimated Color: 8.1 SRM Estimated IBU: 31.3 IBU Boil Time: 60 Minutes Ingredients: ------------ Amount Item 5.00 kg Pale Malt, Maris Otter 0.10 kg Caramel/Crystal Malt -100L 0.10 kg Wheat Malt 20.00 gm Chinook [13.00 %] (60 min) 15.00 gm Pearle [8.00 %] (15 min) 28.00 gm Cascade [5.50 %] (1 min) 14.00 gm Cascade [5.50 %] (Dry Hop 3 days) 1 Pkgs American Ale (Wyeast Labs #1056) I used Chinook for the bittering hops as I couldn't get Nugget. Also added the wheat to give a better head retention. Went back to BIAB for this one as it takes a little less time and I had other things to do. Tony on "Jaipurish" http://www.brewuk.co.uk/forum/topic/jaipurish#post-11836 Wed, 02 Feb 2011 22:16:16 +0000 Tony 11836@http://www.brewuk.co.uk/forum/ Hi all Fell in love with this beer when I tried it last year and have been thinking about attempting a clone ever since. There are a few attempts at recipes here and there but it's difficult to find anyone reporting back as having cracked it. As yeast plays such an important part, I thought I'd contact Brewlabs and ask their advice so they're sending the yeast tomorrow. Anyway... here's the recipe as it stands, I'm still playing with it and tweaking it here and there, let's have your suggestions folks! Batch Size: 30.00 L Estimated OG: 1.050 SG Estimated Color: 9.3 EBC Estimated IBU: 57.0 IBU Brewhouse Efficiency: 80.00 % Boil Time: 60 Minutes 5.50 kg Pale Malt 0.80 kg Vienna Malt 30.00 gm Chinook [12.70 %] (60 min) 40.00 gm Ahtanum [4.90 %] (20 min) 25.00 gm Centennial [11.50 %] (20 min) 35.00 gm Centennial [11.50 %] (5 min) 30.00 gm Ahtanum [4.90 %] (5 min) 20.00 gm Ahtanum [4.90 %] (0 min) (Aroma/steep) 20.00 gm Chinook [12.70 %] (0 min) (Aroma/steep) 30.00 gm Centennial [11.50 %] (0 min) (Aroma/steep) 1.00 items Protafloc (Boil 15.0 min) 1 ltr starter Brewlabs F40 Yeast Mash Schedule: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 6.30 kg Mash 67.0 C Steve_K on "High IBU IPA" http://www.brewuk.co.uk/forum/topic/high-ibu-ipa#post-14354 Thu, 14 Apr 2011 14:44:35 +0000 Steve_K 14354@http://www.brewuk.co.uk/forum/ Bit of a 'user-upper' of open packets, but I think it should work out pretty well. I fancied a good bitter brew after the last 4 or 5 being so modest <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_lol.gif" title=":lol:" class="bb_smilies" /> Recipe Specifications -------------------------- Batch Size: 19.00 L Boil Size: 24.00 L Estimated OG: 1.078 SG Estimated Color: 15.2 EBC Estimated IBU: 158.7 IBU Boil Time: 90 Minutes Ingredients: ------------ 6.00 kg Pale Malt (2 Row) UK (5.9 EBC) 0.50 kg Wheat Malt, Bel (3.9 EBC) 0.10 kg Caramel/Crystal Malt - 60L (118.2 EBC) 2.00 oz Simcoe [12.90 %] (90 min) 1.50 oz Warrior [15.80 %] (90 min) 1.00 oz Simcoe [12.90 %] (Dry Hop 7 days) 1.00 oz Amarillo Gold [8.90 %] (Dry Hop 7 days) 0.75 oz Sorachi Ace [12.10 %] (Dry Hop 7 days) 1.00 oz Chinook [12.40 %] (0 min) 1.00 items Protafloc (Boil 15.0 min) 1 Pkgs American Ale (Wyeast Labs #1056) Steve_K on "Aurora single-hop pale" http://www.brewuk.co.uk/forum/topic/aurora-single-hop-pale#post-13984 Fri, 01 Apr 2011 03:19:23 +0000 Steve_K 13984@http://www.brewuk.co.uk/forum/ If it's a nice day tomorrow, I might give a small batch of this a whirl. I had a pack of Aurora sitting open and barely touched, so they need used up! Any thoughts? I've never used S-04 before, so I don't really know how it will react. Recipe Specifications -------------------------- Batch Size: 12.00 L Boil Size: 15.00 L Estimated OG: 1.043 SG Estimated Color: 8.4 EBC Estimated IBU: 54.2 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ 2.00 kg Pale Malt 0.30 kg Wheat Malt, Bel 1.00 oz Aurora [8.10 %] (Dry Hop 7 days) 1.00 oz Aurora [8.10 %] (60 min) 0.50 oz Aurora [8.10 %] (5 min) 1 Pkgs SafAle S-04 Varnish on "Recipe ideas" http://www.brewuk.co.uk/forum/topic/recipe-ideas#post-14171 Wed, 06 Apr 2011 22:13:14 +0000 Varnish 14171@http://www.brewuk.co.uk/forum/ Hey guys. Been a while since I have even thought about brewing anything. I'm gonna have some free time over April, and have 3 empty cornies that need filling. Just done a quick stock check and this is what I have: Chocolate Malt 1100g Flaked Barley 550g Crystal Malt 100g Goldings 5.9% 30g Goldings 6.8% 40g Fuggles 3.8% 50g Northern Brewer 10.5% 50g Amerillo 9.5% 50g Saaz 3.5% 50g 88g of Wild hops 55g of Home grown Fuggles 60g of Home grown Goldings What I was thinking was two brews the same. Just a pale with maybe a handful of chocolate malt for colour. One using bought goldings and fuggles, and one using the home grown goldings and fuggles. And probably another vanilla porter, because it always turns out well. I also have a king keg which I want to use to store a high IBU ale to let it mature for a few months. I have some high alpha hops (northern brewer, amerillo) and want to use them up. What do you think? Maybe a DIPA (dark IPA) as I have loads of choco malt. sam87 on "Galaxy single hop IPA 6.8% extract" http://www.brewuk.co.uk/forum/topic/galaxy-single-hop-ipa-68-extract#post-13024 Thu, 03 Mar 2011 22:32:53 +0000 sam87 13024@http://www.brewuk.co.uk/forum/ Trying to put this up again as last one doesn't seem to Be working Anyways here's my recipe from another post thought I'd post it here as-well to be easier to find Bring 29 ltr of highland spring organic water to the boil Add 2kg or light spraymalt and first hop addition Add other 2kg about 25 min before end Then 15 min before end add 2nd hop addition and Irish moss Finally add 3rd hop addition and steep for 30 mins 52grams of galaxy hops 25 at 90min 10 at 15min with 3/4 tbl spoon of Irish moss 17 at 0min steeped for 30 min before cooling I had previously boiled up 500ml of spring water and cooled ad 25 min before end I added two packets of safeale us-05 and left covered until pitching and once pitch topped up to 25ltr Mark OG 1.067 Est FG 1.015 Assuming 75% efficiency Actual OG1.067 Actual FG 1.020 ABV at mo is 6.1 if my calculations are correct Added 40gm of galaxy hops on 14day Mark was planning on leaving for 7 days dryhopping but think will only dryhop for 4 day and move to secondary ead101 on "Ginger Beer - twists, tricks n' tips?" http://www.brewuk.co.uk/forum/topic/ginger-beer-twists-tricks-n-tips#post-13618 Fri, 25 Mar 2011 12:57:01 +0000 ead101 13618@http://www.brewuk.co.uk/forum/ Well I'm back to school at the moment when it comes to 'proper' beer brewing with a lovely book about yeast which is getting some unusual looks from my fellow passangers on the train. This is all in aid of finally getting a Californian Steam brewed with most approriate yeast at the right temperatures etc etc.. Needless to say I hate seeing a carboy gathering dust so I thought I'd get some ginger beer going to welcome in the improving weather. I saw your recipe and wondered the following: - You mention sugar, is this just your basic white caster suger - Do you think demerara would taste rank? - What the hell does Cream of Tartar do? - Any other tasty additions I could consider that anyone else has tried? - You suggest putting 1/2 teaspoon of sugar in each bottle could you not just perform standard priming for bottles and if so should I add more or less sugar? Let me know! Nooch! Tayport on "Which yeast is best?" http://www.brewuk.co.uk/forum/topic/which-yeast-is-best#post-13504 Tue, 22 Mar 2011 00:03:17 +0000 Tayport 13504@http://www.brewuk.co.uk/forum/ Hi all, Am considering brewing a couple of single hop pale ales in order to get a grasp of the different flavours given off by some of the different types of hops. Only question is I'm not sure which yeast is the most appropriate to use... Any help? Thanks as always! Tony on "Post Ofsted Mild" http://www.brewuk.co.uk/forum/topic/post-ofsted-mild#post-13423 Fri, 18 Mar 2011 11:11:05 +0000 Tony 13423@http://www.brewuk.co.uk/forum/ Hi all had ofsted in school this past week and am only now just levelling out again and able to once again on the more important things in life. Every 4 years, a bunch of 'experts' descend on the school and tear the crap out of everyone. So back to beer! Thought I’d do a post-ofsted mild. Looking around, it seems that a mild is the most difficult brew to get right so I’m up for the challenge! Any thoughts on this? 25 ltrs 3kg Pale Malt 1 kg munich 500g crystal malt 400g Light Chocolate Malt 50g palm sugar 68C Mash Boil for 60minutes with 22 fuggles Haven't put it through beersmith yet as I'm at school. Any thoughts? EDIT: Oh .. we got a grade 1 for the inspection: Outstanding. Everyone around here is partying! sam87 on "Nelson's Hoppy Galaxy" http://www.brewuk.co.uk/forum/topic/nelsons-hoppy-galaxy#post-13277 Sat, 12 Mar 2011 00:52:43 +0000 sam87 13277@http://www.brewuk.co.uk/forum/ Hi Guys Me again, thought i'd share most recent recipe for another IPA im doing, I was bored though the week the kids were sleeping & couldnt be arsed cleaning 60-70 330ml bottle to bottle up my galaxy ipa so I thought I'd get my brew on, as im currently working on a punk x clone recipe thought i'd try a high EBU to see how it turns out before deciding on whether or not to try a hop tea instead of dryhopping this time as if im correct punk IPA does both, anyways the recipe is as follows Steeped 170gms of carapils atg 70c in 2ltrs of Highland spring organic water (still on offer in tescos <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_wink.gif" title=";)" class="bb_smilies" /> ) added the carapils wort to 7 ltrs of water and brought to the boil added 2kg extra light DME with 20g Nelson Sauvin at 90Min 2.5kg extra light DME @ 60min 25g of Nelson Sauvin @ 15min & 25g Of Galaxy @ 15min with tablespoon of irish moss 20g of Nelson Sauvin and 20g of galaxy @0 min steeped fro 30 mins strained though a cotton t shirt into primary and topped up to 25ltrs strained though the hops pitched rehydrated pkg of safale us-05 esti SG 1.060 actual SG 1.057 esti FG 1.015 EBU 65 esti ABV 6.1 been in primary for 2 days now and thus far fermenting nicely, and the smell of the hops is amazing, this morning I had to pop in for a quick smell before I went to work as it smells that nice. gonna keep it in the primary for 2 weeks and depending on how clear it is at that time will maybe use some isinglass to try or just condition for a further 1-2 weeks before kegging (providing I can finish my midas touch ale kit currently in my king keg) Sam Hamish on "Oesterreicher Kristall Weizen" http://www.brewuk.co.uk/forum/topic/oesterreicher-kristall-weizen#post-12121 Tue, 08 Feb 2011 21:17:17 +0000 Hamish 12121@http://www.brewuk.co.uk/forum/ This weekends brew. Austrian Clear Wheat Beer Wheat Malt 3420g 60% Pale Malt 2280g 40% Cascade 8.7% 9g 60 minutes Cascade 8.7% 4g 30 minutes Cascade 8.7% 4g 5 minutes Protafloc tablet 15 minutes WYeast 3068 Weihenstephan Weizen - 1 litre starter Final Volume: 23 litres Original Gravity: 1.053 Final Gravity: 1.012 Alcohol Content: 5.3% ABV Mash Efficiency 70 % Bitterness: 12 EBU Colour: 7 EBC Hamish on "India Pale Ale" http://www.brewuk.co.uk/forum/topic/india-pale-ale#post-11353 Sun, 23 Jan 2011 16:42:22 +0000 Hamish 11353@http://www.brewuk.co.uk/forum/ This will be the brew for next weekend. I know I'm supposed to be brewing only wheats and single hop pales but this is a bit of a user upper. Also, I'm not usually a fan of big IBU beers so its going be a bit of a challenge for the taste buds!. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif" title="8O" class="bb_smilies" /> Tweaks, criticisms and any other observations welcome. <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> India Pale Ale Pale Malt 4500g 79.2% Munich Malt 700g 12.3% Wheat Malt 300g 5.3% Crystal Malt 180g 3.2% Northern Brewer 9.2% 50g 60 minutes Cascade 8.7% 15g 10 minutes Hallertauer Mittlefruh 4.3% 10g 10 minutes Cascade 8.7% 20g 0 minutes, steep 30 minutes Hallertauer Mittlefruh 4.3% 20g 0 minutes, steep 30 minutes Protafloc tablet 15 minutes Danstar Nottingham Final Volume: 23 litres Original Gravity: 1.055 Final Gravity: 1.013 Alcohol Content: 5.5% ABV Total Volume: 37 litres Mash Liquor: 15 litres Mash Efficiency: 75 % Mash Time: 90 minutes Boil time: 60 minutes Bitterness: 50 EBU Colour: 20 EBC Tony on "Forum beer" http://www.brewuk.co.uk/forum/topic/forum-beer#post-13247 Fri, 11 Mar 2011 13:59:54 +0000 Tony 13247@http://www.brewuk.co.uk/forum/ Just for a laugh folks (unless it looks like being a winner! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> ) Lets create a beer by adding an ingredient each + quantity. I'll kick it off with the most obvious place to start... (copy, quote and add your own) 4.5k Maris Otter Pale Malt Steve_K on "Low IBU hoppy pale" http://www.brewuk.co.uk/forum/topic/low-ibu-hoppy-pale#post-12890 Mon, 28 Feb 2011 23:29:08 +0000 Steve_K 12890@http://www.brewuk.co.uk/forum/ I have an unexpected day off tomorrow, so I'm planning another small batch brew to use up some open packets of hops. For a change I thought I'd go for something with a very low IBU compared to normal for me but without missing out on the dry hopping that I love! Batch Size: 12.00 L Boil Size: 16.00 L Estimated OG: 1.065 SG Estimated Color: 13.4 EBC Estimated IBU: 23.6 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes 3.00 kg Pale Malt (2 Row) 0.25 kg Carahell (30.0 EBC) 0.20 kg Wheat Malt, Bel (3.9 EBC) 0.25 oz Magnum [14.00 %] (30 min) 0.25 oz Magnum [14.00 %] (15 min) 1.00 oz Amarillo Gold [8.90 %] (Dry Hop 7 Days) 1.00 oz Citra [12.30 %] (Dry Hop 7 days) 0.50 oz Sorachi Ace [12.10 %] (Dry Hop 7 days) 1 Pkgs S-05 Any thoughts? I also have Crystal, Goldings, Warrior, Aurora and Galaxy hops open along with coriander seeds and sweet orange peel. sam87 on "Galaxy single hop IPA 6.8%abv" http://www.brewuk.co.uk/forum/topic/galaxy-single-hop-ipa-68%abv#post-12990 Thu, 03 Mar 2011 14:19:27 +0000 sam87 12990@http://www.brewuk.co.uk/forum/ Posted this in my discussion on galaxy hops but thought I'd stick it hear as-well Bring 29 ltr of highland spring organic water to the boil Add 2kg or light spraymalt and first hop addition Add other 2kg about 25 min before end Then 15 min before end add 2nd hop addition and Irish moss Finally add 3rd hop addition and steep for 30 mins 52grams of galaxy hops 25 at 90min 10 at 15min with 3/4 tbl spoon of Irish moss 17 at 0min steeped for 30 min before cooling I had previously boiled up 500ml of spring water and cooled ad 25 min before end I added two packets of safeale us-05 and left covered until pitching and once pitch topped up to 25ltr Mark OG 1.067 Est FG 1.015 Assuming 75% efficiency Actual OG1.067 Actual FG 1.020 ABV at mo is 6.1 if my calculations are correct Added 40gm of galaxy hops on 14day Mark was planning on leaving for 7 days dryhopping but think will only dryhop for 4 day and move to secondary to settle before priming and bottling Steve_K on "Schneider Weiss" http://www.brewuk.co.uk/forum/topic/schneider-weiss#post-11480 Thu, 27 Jan 2011 01:38:14 +0000 Steve_K 11480@http://www.brewuk.co.uk/forum/ The next planned brew is an attempt at cloning Schneider Weiss Tap 7, my second favourite wheat beer of all time. 2.50 kg Wheat Malt 0.75 kg Lager Malt 0.75 kg Vienna Malt 0.30 kg Carahell 0.08 kg Crystal Malt 1.25 oz Hallertauer Hersbrucker [3.00 %] (90 min) 0.40 oz Hallertauer Hersbrucker [3.00 %] (15 min) Yeast revived from a Tap 7 bottle. One thing that worries me about using so much wheat is a stuck mash. Should I mash as normal, mash in a bag or try and locate some rice hulls? And if the rice is recommended, since they impart nothing to the brew, would some washed gravel serve the same purpose? Steve_K on "Belgian wit AG" http://www.brewuk.co.uk/forum/topic/belgian-wit-ag#post-11769 Wed, 02 Feb 2011 13:47:46 +0000 Steve_K 11769@http://www.brewuk.co.uk/forum/ I plan to brew the Schneider Weisse clone tomorrow along with this: Recipe Specifications -------------------------- Batch Size: 25.00 L Boil Size: 29.00 L Estimated OG: 1.054 SG Estimated Color: 6.1 EBC Estimated IBU: 13.7 IBU Brewhouse Efficiency: 75.00 % Boil Time: 75 Minutes Ingredients: ------------ Amount Item Type % or IBU 3.00 kg Pilsner (2 Row) UK (2.0 EBC) Grain 46.15 % 2.50 kg Wheat, Flaked (3.2 EBC) Grain 38.46 % 0.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 7.69 % 0.20 oz Magnum [14.00 %] (75 min) Hops 7.8 IBU 0.40 oz Aurora [8.10 %] (15 min) Hops 3.8 IBU 0.40 oz Saaz [4.00 %] (15 min) Hops 2.1 IBU 0.40 oz Orange Peel, Sweet (Boil 5.0 min) Misc 0.75 oz Coriander Seed (Boil 5.0 min) Misc 1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat I'm not sure about quantity when it comes to orange peel and coriander seeds - does this look about right? Hamish on "Klassisch Weissbier" http://www.brewuk.co.uk/forum/topic/klassisch-weissbier#post-11928 Fri, 04 Feb 2011 21:49:27 +0000 Hamish 11928@http://www.brewuk.co.uk/forum/ This weekends brew, Sunday most likely. Bavarian Wheat Beer Wheat Malt 3400g 60% Pale Malt 1980g 35% Carapils 285g 5% Hallertauer Hersbrucker 3.2% 28g 90 minutes Hallertauer Hersbrucker 3.2% 14g 45 minutes Hallertauer Hersbrucker 3.2% 14g 10 minutes WYeast 3068 Weihenstephan Weizen - 1 litre starter Final Volume: 23 Litres Original Gravity: 1.052 Final Gravity: 1.012 Alcohol Content: 5.2% ABV Total Liquor: 34 Litres Mash Liquor: 14 Litres Mash Efficiency: 70% Bitterness: 15 EBU Colour: 7 EBC Nath on "Saturdays simple Pale - Ideas? cascade or nelsons????" http://www.brewuk.co.uk/forum/topic/saturdays-simple-pale-ideas#post-11698 Mon, 31 Jan 2011 22:12:33 +0000 Nath 11698@http://www.brewuk.co.uk/forum/ Hey peeps, gonna do a double brewday on sat instead of a tripple as I forgot Im working in the morning <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_sad.gif" title=":(" class="bb_smilies" /> So Im going for 2 cornys of Ringwood 49er and a corny and a load of bottles of this - BeerSmith Recipe Printout - <a href="http://www.beersmith.com" rel="nofollow">http://www.beersmith.com</a> Recipe: Pale -Trial Brewer: Nath Asst Brewer: Style: Special/Best/Premium Bitter TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 38.00 L Boil Size: 54.32 L Estimated OG: 1.049 SG Estimated Color: 9.2 EBC Estimated IBU: 42.0 IBU Brewhouse Efficiency: 74.00 % Boil Time: 90 Minutes Ingredients: ------------ Amount Item Type % or IBU 8.00 kg Pale Malt - Marris Otter (5.9 EBC) Grain 100.00 % 10.00 gm Cascade (NZ) [7.60 %] (Dry Hop 3 days) Hops - 70.00 gm Williamette [4.96 %] (90 min) Hops 22.7 IBU 20.00 gm Cascade (NZ) [7.60 %] (30 min) (Aroma HopHops - 40.00 gm Cascade (NZ) [7.60 %] (30 min) Hops 14.3 IBU 30.00 gm Cascade (NZ) [7.60 %] (10 min) Hops 5.0 IBU 1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale Mash Schedule: Single Infusion, Full Body, No Mash Out Total Grain Weight: 8.00 kg ---------------------------- Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 45 min Mash In Add 20.00 L of water at 72.7 C 66.0 C Works out about 4.6-4.75% What do we all think. The willamette has to be used up and Im torn between nelsons and cascade. Hmmmm. Tayport on "Hoegaarden / White Beer Recipe?" http://www.brewuk.co.uk/forum/topic/hoegaarden-white-beer-recipe#post-11897 Fri, 04 Feb 2011 12:57:53 +0000 Tayport 11897@http://www.brewuk.co.uk/forum/ Hey! Have started planning my next brew and really fancy going for a good white wheat beer, or maybe even a Hoegaarden clone... Anyone got any good recipes for me to try? Thanks! simonb_13 on "Simple Simon's Six Pack Pale Ale (Extract)" http://www.brewuk.co.uk/forum/topic/simple-simons-six-pack-pale-ale-extract#post-11070 Mon, 17 Jan 2011 23:04:19 +0000 simonb_13 11070@http://www.brewuk.co.uk/forum/ Got bored the other weekend and thought I'd rustle up a small batch with my left overs. Just did a 30 minute boil. Total Water: 6 litres 750g Light Dry Extract 100g CaraPils 20g Willamette at 30 mins 30g East Kent Golding every minute or so for the last 15 mins Yeast was, wait for it .... Sainsbury's Bread Yeast (other bread yeasts are available)! Left it in the FV for a week and then bottled. It's conditioning at the moment but it smelt OK going in the bottle. Be interesting if the bread yeast makes any difference to the flavour. There certainly wasn't easy strong yeasty smell so I'm optimistic. Steve_K on "Small batch; Citrusy pale ale" http://www.brewuk.co.uk/forum/topic/small-batch-citrusy-pale-ale#post-10875 Sat, 15 Jan 2011 02:55:49 +0000 Steve_K 10875@http://www.brewuk.co.uk/forum/ Planning to brew on Sunday to use up some open packets of things; planning a pale ale with strong citrus hop flavours and a moderate IBU count for some more quaffable beer than usual. Batch Size: 11.00 L Boil Size: 14.00 L Estimated OG: 1.058 SG Estimated Color: 13.0 EBC Estimated IBU: 75.8 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ 2.50 kg Pale Malt (2 Row) UK (5.9 EBC) 0.25 kg Carahell (30.0 EBC) 0.10 kg Wheat Malt, Bel (3.9 EBC) 0.75 oz Warrior [15.80 %] (60 min) 0.50 oz Amarillo Gold [8.90 %] (5 min) 0.50 oz Citra [12.30 %] (Dry Hop 7 days) 0.50 oz Sorachi Ace [12.10 %] (Dry Hop 7 days) Any thoughts on whether S04 or S05 would be more suitable? sorcha_leigh on "Birch Beer" http://www.brewuk.co.uk/forum/topic/birch-beer#post-11343 Sun, 23 Jan 2011 00:28:47 +0000 sorcha_leigh 11343@http://www.brewuk.co.uk/forum/ Hello, Help! I love my beer and now have my first homebrew kit ... so excited but I really want to make something "girlie" using Champagne Yeast & Birch Sap - does anyone know where I can find any recipes? or tried something like this before? thanks <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":)" class="bb_smilies" /> saracen on "Pride of Chevington (AG)" http://www.brewuk.co.uk/forum/topic/pride-of-chevington-ag#post-11311 Sat, 22 Jan 2011 16:52:40 +0000 saracen 11311@http://www.brewuk.co.uk/forum/ Following a load of experimenting with Nelson Sauvin, I've come up with this recipe. It was based on London Pride, but it's drifted somewhat. It's a Bitter and while it has a dry, hoppy aftertaste, the bitternes is not harsh. The mix of Golding and Nelson Sauvin late hopped and post boil give it a traditional aroma with an overlay of that terrific Grape/Gooseberry/Grapefruit scent from the Nelson Sauvin. The brew is in the barrel and a week into conditioning so it can only get better. Several friends tried the last 2 brews which led up to this one and so far no-one has disliked it. Why Pride of Chevington. Well, that's where I live, and it has nice ring to it. Now for a label! <ol type="1">Pride of Chevington ABV 4.6% Pale Malt 4.5 EBC 4500 grams Crystal Malt 130 EBC 300 grams Crystal Malt, Pale 60 EBC 80 grams (Optional) Torrefied Wheat 4 EBC 60 grams Nelson Sauvin AAU 13 90 mins 18 grams Target AAU 12.97 90 mins 12 grams Golding AAU 5.7 10 mins 8 grams Nelson Sauvin AAU 13 0 mins 15 grams (Post Boil) Nelson Sauvin AAU 13 0 mins 15 grams (Dry Hop in FV) Final Volume: 23 Litres Original Gravity: 1.048 Final Gravity: 1.012 Alcohol Content: 4.6% ABV Total Liquor: 33.2 Litres Mash Liquor: 12.4 Litres Mash Efficiency: 75 % Bitterness: 44.37 EBU Colour: 22 EBC</ol> For the 15 gm NS dry hops simply add them to the FV and leave them there until you barrel/bottle the beer. Steve_K on "Torpedo-esque IPA" http://www.brewuk.co.uk/forum/topic/torpedo-esque-ipa#post-10363 Wed, 29 Dec 2010 16:24:08 +0000 Steve_K 10363@http://www.brewuk.co.uk/forum/ 4.5kg Maris Otter 0.5kg High colour crystal 0.5kg Caramel malt 1.0 oz Magnum 60mins 0.5 oz Warrior 60mins 0.5 oz Magnum 45mins 0.5 oz Crystal 45mins 0.2 oz Warrior 45mins 0.5 oz Magnum 10mins 0.5 oz Crystal 10mins 1.0 oz Amarillo Dry 0.5 oz Magnum Dry 0.5 oz Crystal Dry 1.0 oz Citra Dry Mashed at 67c Wyeast 1056 Just pitched the yeast <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":)" class="bb_smilies" /> Greg on "Becks Clone" http://www.brewuk.co.uk/forum/topic/becks-clone#post-10550 Mon, 03 Jan 2011 10:53:34 +0000 Greg 10550@http://www.brewuk.co.uk/forum/ Okay before you ask the other half loves Becks so I really want to impress her by making something very similar or hopefully even better. Worst comes to worst and I'll have to drink it. Now I have temp controlled fermentation I also fancy having another crack at a lager. So recipe so far. Batch Size: 20.00 L Estimated OG: 1.046 SG Estimated IBU: 26 IBU Boil Time: 90 Minutes Est Abv: 4.6% Ingredients: ------------ 3.46 kg German Pilsner Malt 354 gm flaked barley 118gm carapils 22 gm Northern Brewer (90 min) 13 gm Hallertauer Hersbrucker (10 min) 13 gm Hallertauer Hersbrucker (1 min) Yeast TBC probably Wyeast 2042 Danish Lager although may go for an American yeast as she likes the lager to be dry and crisp. After yesterdays brew, I think that 20 litre batch size will cause a few problems so I'll probably up this to at least 40 litres. Anyone produced at crisp tasteless lagers? <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_biggrin.gif" title=":D" class="bb_smilies" /> James-Dylan on "Recipe Advice" http://www.brewuk.co.uk/forum/topic/recipe-advice#post-9943 Thu, 16 Dec 2010 20:13:51 +0000 James-Dylan 9943@http://www.brewuk.co.uk/forum/ In terms of experimenting and creating my own beer recipes, how wrong can I go? I'm trying to learn how each grain effects flavour and also the percentage of total grist in which it would ideally be used. I'm kinda picking my favourite recipes at the moment and tweaking or adapting the volumes etc. The same to be said about hops and their usage. I mean if I aim for a specific ABV, colour and bitterness and then create a beer within my brewing software to suit is that a safe bet to start. My concern is a create a hideous undrinkable mess and waste 6 hours doing so. I'm happy to experiment with 2 own recipes brewed now but wondered if there were any boundaries that should never be crossed? So much to learn <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> James-Dylan on "Another recipe and my favourite thing about brewing.." http://www.brewuk.co.uk/forum/topic/another-recipe-and-my-favourite-thing-about-brewing#post-10027 Fri, 17 Dec 2010 20:13:01 +0000 James-Dylan 10027@http://www.brewuk.co.uk/forum/ It's the best feeling ever when you've spent the best part of a day making beer and you finally get it all tucked up, yeast added and you can finally sit back and think.. .. I've got this to deal with <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000860.jpg"> I love putting my hands in cold stinking hop water trying to clean my boiler. Both the smell and that slimey feel of cold soaked hops.. Great! Enough sarcasm. Second attempt at my own recipe. This one for a light coloured bitter with hopefully a nice hoppy finish. Could also be referred to as a "use up my leftovers" brew. Brewed yesterday and is on a go slow with the ferment but slowly getting there. Volume Before Boil: 27.00 l Volume After Boil: 18.00 l Water Added To Dilute: 5.00 l Volume At Pitching: 23.00 l Grains 3850g Maris Otter Pale Malt (90.2%) 250g Torrified Wheat (5.8%) 155g Crystal Malt (3.6%) 15g Black Malt (0.4%) Hops 20g Northern Brewer (8.6% alpha) 90 mins 15g Goldings (7.5% alpha) 90 mins 10g Goldings (7.5% alpha) 15mins 20g Goldings (7.5% alpha) Aroma Hops SafAle S-04 Yeast Target OG: 1.043 Target FG: 1.011 Color: 13.4 EBC Bitterness: 38 IBU Targets hit with a supposed 82% mash efficiency but I always fall short on my OG after adding water. The software is set for 5 litre dilute but I can only ever get away with 2-3 litres so might need to tweak my setup. Smelt a bit different to my last few brews but first time using northern brewers. Didn't take any pics as it all seems to look the same. Did take a snap of my homemade sparger v2. <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000853.jpg"> In action <img src="http://i211.photobucket.com/albums/bb123/James-Dylan/P1000859.jpg"> Cheers guys, J. Tony on "National Homebrew Day: Proper Knob" http://www.brewuk.co.uk/forum/topic/national-homebrew-day-proper-knob#post-3164 Tue, 27 Apr 2010 20:25:46 +0000 Tony 3164@http://www.brewuk.co.uk/forum/ Hey folks! Well - across the pond the good folks have National Homebrew Day on the first Saturday in May (this year actually being the 1st May). I've read some great stuff about getting out and brewing in unusual places but can't do that this year so on Saturday I'm going to invite my father to come brew with me. I've been researching and asking questions and trying to arrive at a clone for Proper Job, this is to be my version. If it doesn't quite get there, I don't care, I'll be doing this with the old man! Pics may follow late on Saturday depending on how drunk we get :o) Batch Size: 25.00 L Estimated OG: 1.063 SG Estimated Color: 8.2 EBC Estimated IBU: 54.0 IBU 6.00 kg Pale Malt (2 Row) UK (2.5 EBC) 0.60 kg Munich Malt (17.0 EBC) 0.40 kg Wheat Malt, Bel (3.0 EBC) 35.00 gm Chinook [12.70 %] (60 min) 25.00 gm Williamette [6.70 %] (25 min) 20.00 gm Cascade [7.60 %] (25 min) 25.00 gm Williamette [6.70 %] (2 min) 35.00 gm Cascade [7.60 %] (80 C) (Aroma) 1.50 tsp Irish Moss (Boil 15.0 min) 1 Pkgs SafBrew Ale (DCL Yeast #S-33) Single Infusion, Medium Body, Batch Sparge 68.0 C Slightly higher temp here to try to get that little sweet edge that PJ has James-Dylan on "Ruby Ale Recipe" http://www.brewuk.co.uk/forum/topic/ruby-ale-recipe#post-9821 Tue, 14 Dec 2010 17:16:41 +0000 James-Dylan 9821@http://www.brewuk.co.uk/forum/ Hello, Been toying with the idea of attempting my own recipe and think I have finally built the confidence to give it a shot. Would appreciate any comments or advice on this.. Proposed as below. Ruby Ale (1st attempt) Volume Before Boil: 27.00 l Volume After Boil: 18.00 l Water Added To Dilute: 5.00 l Volume At Pitching: 23.00 l 3.5kg Maris Otter Pale Malt 240g Crystal Malt 140g Carapils Malt 100g Chocolate Malt 10g Fuggles (6.0% alpha) (90 mins) 9g Challengers (7.7% alpha) (90 mins) 14g Fuggles (6.0% alpha) (30 mins) 9g Challengers (7.7% alpha) (30 mins) 20g Styrians (3.1% alpha) Aroma Hops 14g Fuggles (6.0% alpha) Aroma Hops SafAle US-05 Yeast Target OG 1.040 Expected FG 1.006 Expected ABV: 4.5% Color: 24.3 EBC Bitterness: 30 IBU I'm planning a late mash and brew tonight once the wee one is in bed. I'll catch up on sleep in the morning <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_wink.gif" title=";-)" class="bb_smilies" /> J. simonb_13 on "#11 BIAB - Sierra Madre Pale Ale" http://www.brewuk.co.uk/forum/topic/biab-11-sierra-madre-pale-ale#post-8898 Tue, 16 Nov 2010 15:08:38 +0000 simonb_13 8898@http://www.brewuk.co.uk/forum/ Going for a <strike>Sierra Nevada Clone</strike> goodness knows what tonight. <img src="http://farm5.static.flickr.com/4113/5181867254_32faa8a713.jpg"> BeerSmith Recipe Printout - <a href="http://www.beersmith.com" rel="nofollow">http://www.beersmith.com</a> Recipe: #11 - Sierra Madre Pale Ale Batch Size: 19.00 L Estimated OG: 1.042 SG Estimated Color: 8.1 SRM Estimated IBU: 39.6 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 3.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 89.55 % 0.20 kg Caraamber (30.0 SRM) Grain 5.97 % 0.15 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.48 % 20.00 gm Cascade [5.50 %] (60 min) Hops 15.7 IBU 12.00 gm Cascade [5.50 %] (Dry Hop 7 days) Hops - 15.00 gm Northern Brewer [8.50 %] (60 min) Hops 18.1 IBU 12.00 gm Cascade [5.50 %] (20 min) (Aroma Hop-SteeHops - 15.00 gm Cascade [5.50 %] (15 min) Hops 5.8 IBU 1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager Doing BIAB with a Mash Out at 75C. simonb_13 on "#12 BIAB - Tony's Twibute 2" http://www.brewuk.co.uk/forum/topic/12-biab-tonys-twibute-2#post-9786 Mon, 13 Dec 2010 13:16:14 +0000 simonb_13 9786@http://www.brewuk.co.uk/forum/ Went a bit mad with this one and changed a lot of the grain bill and tweeked the hop amounts as well. I used Munich Malt as it's supposed to be a close approximation of the Cornish Malt used. I also added Wheat for head retention and because I had some spare! Batch Size: 19.00 L (Missed again and only got 16L at 1.058) Boil Size: 27.49 L Estimated OG: 1.058 SG Estimated Color: 9.0 SRM Estimated IBU: 33.0 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 3.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 64.52 % 1.00 kg Munich Malt (9.0 SRM) Grain 21.51 % 0.50 kg Wheat Malt, Bel (2.0 SRM) Grain 10.75 % 0.15 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.23 % 20.00 gm Williamette [5.50 %] (60 min) Hops 12.1 IBU 20.00 gm Fuggles [4.50 %] (60 min) Hops 9.9 IBU 20.00 gm Styrian Goldings [5.40 %] (30 min Aroma) Hops - 20.00 gm Fuggles [4.50 %] (15 min) Hops 4.9 IBU 20.00 gm Williamette [5.50 %] (15 min) Hops 6.0 IBU Yeast Safale S-04 Used BIAB again and got the same final volume issue. I can't stick any more in the boiler so I'm adjusting the grain bill to give a higher OG and diluting to suit. I think I need to save up for a bigger and narrower boiler. No pics this time as was doing several things at once! Ian on "AG#8 Effel Fair" http://www.brewuk.co.uk/forum/topic/ag8-effel-fair#post-9322 Sat, 27 Nov 2010 09:44:35 +0000 Ian 9322@http://www.brewuk.co.uk/forum/ My Belgian Pale Ale recipe. Based loosely on Leffe Blonde, not intended to be a clone, more a homage. Recipe drawn from various sources and re=composed so hopefully I have not just copied anyone. First time I did this I used an extra Kg of Pilsner Malt and proportioned up the other grains accordingly. That came in at about 6.8 % ABV and was a bit strong for my taste. My efficiency was down for this one. Any ideas why would be much appreciated. Effel Fair 2 Belgian Pale Ale Type: All Grain Batch Size: 15.00 L Boil Size: 20 L Boil Time: 90 min Ingredients 4.00 kg Pilsner (3.9 EBC) 0.10 kg Acid Malt (3.0 EBC) 0.10 kg Aromatic malt (150.0 EBC) 23.00 gm Styrian Goldings [4.50 %] (90 min) 20.00 gm Saaz [3.50 %] (60 min) 15.00 gm Saaz [4.50 %] (15 min) 15.00 gm Saaz [4.50 %] (0 min) 1 tsp protofloc (Boil 15.0 min) Regenerated Belgian Strong Ale Yeast(Wyeast Labs #1388) (1 l starter) Beer Profile Measured Original Gravity: 1.052 Measured Final Gravity: 1.010 Actual Alcohol by Vol: 5.47 % Bitterness: 28.8 IBU Est Color: 13.0 EBC Mash 12l @ 67 C for 90 minutes Sparge 15 l @ 75 C Water treatment 4ml CRS per 5 litres 0.5 tsp gypsum in the mash 0.5 campden tablet in mash and sparge water Yeast vit added at pitching. Efficiency was a bit low but I am not that bothered. It may have needed a bit more acid malt maybe to control the pH. Reduced water treatment from that I use for pale ales normally in line with style guidelines on the water calculator. Picture of the final result to follow. It tastes really quite good with that 'Belgian' taste you get from Duvel or Leffe etc. Tony on "Christmas Orange" http://www.brewuk.co.uk/forum/topic/christmas-orange#post-8846 Sat, 13 Nov 2010 15:15:18 +0000 Tony 8846@http://www.brewuk.co.uk/forum/ Well .. did an overnight mash on this one, got up at 5.30 and had it all in the Fv by 8.30am. No pics of the brew I'm afraid. Didn't bother with readings either as the last 3 brews have been spot on if I set efficiency to 81%.. Should come out around 3.8% Batch Size: 25.00 L IBU: 42 Boil Time: 60 Minutes 4.00 kg Pale Malt 80.00 gm Goldings, East Kent (60 min) 1.00 items Protafloc (Boil 15.0 min) 1 Pkgs SafAle ES-04 65.6 C Notes: ------ At the time of mash/boil- 5 unwaxed orange rinds added to a jar with 1o0ml JD & 100ml water. Leave in 'fridge for a week and add to secondary when racked. Continue as normal <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/orange.jpg"> A great many thanks to Varnish for suggesting the process with the oranges. I'll keep you informed! Tony on "Col. RN Harrison (Mead)" http://www.brewuk.co.uk/forum/topic/col-rn-harrison-mead#post-3726 Tue, 01 Jun 2010 08:37:34 +0000 Tony 3726@http://www.brewuk.co.uk/forum/ Col. RN Harrison Original Name: Chateau Lion Rouge Mead (20 ltrs) (Metheglyn) Sorry for the delay in posting this but I’ve had to wade through a considerable amount of handwritten notes and bits and pieces. I’ve also ploughed the net looking for bits and pieces and had conversations with my father and uncle about remembered techniques etc. If anyone makes this, please raise a glass to Col. RN Harrison: ‘As an affectionate memorial to Col. RN Harrison, a Lundyite of great worth and dignity, lovingly known to his associates as “Uncle Tubby”, who died suddenly at his Bristol home, away from his cherished Lundy, on the 13th day of February 1952. I humbly dedicate this wine as “Chateau Lion Rouge”, it may serve to remind those of us fortunate to continue our enjoyment of the island of the Colonel’s endearing “I go now to the Red Lion” as he left the tavern each night for rest in his little red house, now alas without his shadow.’ Stanley Carrington Smith, 17 February 1952. Note: Lundyite – Someone who loved Lundy Island. My grandfather owned the only pub on the island: The Marisco Tavern. I’m using the cheapest honey I could find in this for two reasons, the first being it’s cheap and secondly I want to try this out before taking a mortgage out for the finer stuff. My grandfather used both wildflower honey and eucalyptus honey, I don’t know which went in this one I’m afraid, he also added considerably more honey in some recipes. In researching maturing times, I’ve seen suggestions from anywhere between 4 weeks and one hundred years. As I intend to be able to drink some of this myself, the hundred years is out (although never say die – literally), and as this is carbonated in bottle-conditioning, I will be ‘sampling’ after 4 weeks and will report back! I’ve dropped the glucose/dextrose down from 1.5kg to 450g as I’ve never used it before in this manner, little wary; this has had quite an effect on the gravities listed below. 6.5kg Honey 450g dextrose/glucose (grape sugar) 20g Cascade Hops (in muslin hop-bag) 3 pinches each of Nutmeg 1 stick of Cinnamon 125g Raisins (I got some rather nice mixed ones) 25g Fresh Ginger 3 Oranges 1 teaspoon Irish Moss 1 cup strong black tea (for a little tannin) Oleo Saccharum (see below) Yeast Nutrient White wine yeast 70g brewer’s sugar for conditioning Treat the water with campden tab. Bring 9 ltrs water to the boil Add another 7 ltrs and continue to heat as you add the honey (the only reason I can figure for this is that he used this technique to gauge the correct temp for adding the honey) Simmer for 10 minutes skimming the crap from the surface (this will continue to form but less so). Chop and add raisins Simmer gently for another 45 minutes (do not boil). Add hops in hop-bag Add skin of Oranges (not pith), and squeeze in the juice 30 mins from the end Add tea Add Irish moss 20 minutes from the end Add grated ginger, spices and hops 15 mins from end Add Oleo Saccharum Add dextrose/glucose Turn off heat immediately Strain into primary. Top up with boiled and treated water to 20 ltrs. Cool to fermentation temperature and add yeast nutrient and yeast. Rack 2 – 3 times in primary (every 2 to 3 weeks as necessary, top up with boiled and treated water to 20 ltrs if necessary. Plan to rack for the first time after initial fermentation is over) Estimated time in primary – 7 to 8 weeks Bottle, ready to drink in 3 to 4 weeks, better after 12. Note: How to make Oleo Saccharum: I tablespoon castor sugar Zest of 1 lemon Use a pestle & mortar to grind the sugar into the lemon zest, leave for 2 minutes minimum for the sugar to absorb the oils. Add whole mixture to mead. My OG estimate: 1103 (My grandfather’s measurement: 1120) My FG estimate: 1024 (My grandfather’s measurement: 1027) ABV estimate: 10.5 If looking for additions to this, there were plans to add strawberries but I don’t know if that ever happened. If you happen to make this and it goes tits-up, don’t blame me, it’s a first attempt! I haven't pitched the yeast yet (after brewing this last night) as the temp was still just over 26C when I left this morning, I'll pitch when I get home later). If you've made mead in the past and can spot any errors, let me know! <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/001b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/002b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/003b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/004b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/005b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/006b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/007b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/008b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/009b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/010b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/011b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/012b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/013b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/014b.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Mead%20Col%20RN/015b.jpg" /> Ian on "AG#9 Angry Armadillo" http://www.brewuk.co.uk/forum/topic/ag9-angry-armadillo#post-8300 Sun, 31 Oct 2010 14:21:25 +0000 Ian 8300@http://www.brewuk.co.uk/forum/ 1st recipe post from me. I wanted to make a pale ale with big hop character. Amarillo seemed to fit the bill. Angry Armadillo Extra Special/Strong Bitter (English Pale Ale) Type: All Grain Batch Size: 23.00 L Mash temp 67C 90 min 12.5l Sparge 70C total boil volume 29l Boil Time: 90 min Ingredients 5.00 kg Pale Malt, Maris Otter (5.9 EBC) 21.00 gm Challenger 1 [7.60 %] (90 min) Hops 25.00 gm Challenger 2 [7.20 %] (60 min) Hops 20.00 gm Amarillo [9.40 %] (15 min) Hops 20.00 gm Amarillo [9.40 %] (0 min) 1.00 tsp protofloc (Boil 15.0 min) 3rd generation British Ale (Wyeast Labs #1098) Beer Profile Est Original Gravity: 1.052 SG Measured 0riginal Gravity: 1.051 SG Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG Estimated Alcohol by Vol: 5.04 % Actual Alcohol by Vol: 5.34 % Bitterness: 43.1 IBU Est Color: 9.4 EBC This is now conditioning in mini kegs and bottles. Couldn't resist a taster after a week. It's a bit young but shows good promise. I'll update some tasting notes in due course. Any comments questions gratefully received. Neil on "GW Burton Bridge Golden Delicious" http://www.brewuk.co.uk/forum/topic/gw-burton-bridge-golden-delicious#post-8677 Wed, 10 Nov 2010 09:36:55 +0000 Neil 8677@http://www.brewuk.co.uk/forum/ Morning, I am thinking of making this recipe in the run up to Christmas. I figured i need an easy drinking ale over that time. However, i have a couple of questions. 1. What yeast would be ideal for this? I thought i'd move away from Saf ale 04 and try Wyeast 1098 British Ale or 1318 London Ale? 2. The recipe asks for 125gm of white sugar, which is put in half way through the boil. Would you put this in as a syrup? or just as it is? Thanks again will be buying the ingredients shortly and already looking forward to my brew day. Neil Ian on "AG#10 Sunshine Shrew" http://www.brewuk.co.uk/forum/topic/ag10-sunshine-shrew#post-8580 Sat, 06 Nov 2010 10:18:12 +0000 Ian 8580@http://www.brewuk.co.uk/forum/ This is the second time I have brewed this, slightly revised this time with more aroma hops. The aim of this was to do something similar to Badger Golden Champion, flavoured with elderflower. A side by side comparison showed they were identical in colour, last time this recipe had better head retention and was more hopy and less sweet than Golden Champion. The elderflower flavour is subtle but compliments the hops This one is getting bottled today and tastes great from the sample I took yesterday to measure the FG. I plan to do a peach blossom version in the spring as I discovered that a tree in the garden I thought was a willow grew one big peach this year much to my surprise. Sunshine Shrew 2 Special/Best/Premium Bitter Type: All Grain Date: 30/10/2010 Batch Size: 20.00 L Mash 10 L @67 C 90 minutes Sparge 20 L @ 72 C Boil Size: 27.00 L Boil Time: 90 min Water treatment 0.5 campden tablet to mash and sparge water 4ml CRS for every 5 l water used teaspoon gypsum in mash 0.5 tsp in boil o.25 tsp epsom salts in mash Mash pH 5.4 Ingredients 3.65 kg Pale Malt, Maris Otter (5.9 EBC) 0.14 kg Crystal Malt 1 (105.0 EBC) 40.00 gm Fuggles [5.50 %] (90 min) 15.00 gm Challenger 2 [7.20 %] (15 min) 15.00 gm Elderflower (dried) (Boil 15.0 min) 6.00 gm Fuggles [5.50 %] (0 min) 6.00 gm Challenger 2 [7.20 %] (0 min) 5.00 gm Challenger 2 [7.20 %] @85 C 5.00 gm Fuggles [5.50 %] (0 min) @85 C 1.00 tsp protofloc (Boil 15.0 min) London Ale III (Wyeast Labs #1318) 3rd regeneration Fermentation 1 week Beer Profile Est Original Gravity: 1.045 SG Measured Original Gravity: 1.044 SG Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG Estimated Alcohol by Vol: 4.31 % Actual Alcohol by Vol: 4.43 % Bitterness: 33.9 IBU Est Color: 11.9 EBC mik webb on "fursty ferret recipe for extract - anyone got one?" http://www.brewuk.co.uk/forum/topic/fursty-ferret-recipe-for-extract-anyone-got-one#post-8444 Tue, 02 Nov 2010 23:17:34 +0000 mik webb 8444@http://www.brewuk.co.uk/forum/ I must say i love this ale - its absolutely my type of beer - not too hoppy fair amount of sweetness, quite citrussy, nicely malty and 4.4% so very quaffable anyone got any suggestions of how to get something similar with dry extract? would a good place to start be the summer ale kit with variations? any suggestions would be very welcome mik webb on "london pride recipe" http://www.brewuk.co.uk/forum/topic/london-pride-recipe#post-8360 Mon, 01 Nov 2010 14:09:53 +0000 mik webb 8360@http://www.brewuk.co.uk/forum/ any idea what i need to change to this - i really only have the ability to produce about 6lt of actual wort - the rest i have usually added a cooled boiled water. I suspect the ingredients are based upon the whole lot being in the boiler - what does everyone think Re: London Pride extract recipe? 23L, OG 1040, FG 1010, ABV 4%, EBU 30, EBC 22, 90min boil 2.42kg DEM 370g Crystal malt Start boil: 13g Target 7g Challenger 7g Northdown Last 10min: 9g Golding 3g Irish moss Dry hop with few cones of golding simonb_13 on "Recipe: #10 - BIAB Cali Steam Beer" http://www.brewuk.co.uk/forum/topic/recipe-10-biab-cali-steam-beer-3#post-8346 Mon, 01 Nov 2010 11:56:11 +0000 simonb_13 8346@http://www.brewuk.co.uk/forum/ <img src="http://farm5.static.flickr.com/4045/5164503140_8d14d438bf.jpg"> Taken from Hamish and Beersmith's Hopefully for brewing tomorrow evening. BeerSmith Recipe Printout - <a href="http://www.beersmith.com" rel="nofollow">http://www.beersmith.com</a> Recipe: #10 - BIAB Cali Steam Beer Style: California Common Beer TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 19.00 L Boil Size: 27.24 L Estimated OG: 1.043 SG Estimated Color: 11.6 SRM Estimated IBU: 34.8 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 3.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 85.71 % 0.30 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 8.57 % 0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain 5.71 % 30.00 gm Northern Brewer [8.50 %] (60 min) Hops 32.3 IBU 10.00 gm Cascade [5.50 %] (10 min) Hops 2.8 IBU 10.00 gm Cascade [5.50 %] (20 min Aroma Hop-Steep Hops - 20.00 gm Cascade [5.50 %] (Dry Hop 5 days) Hops - 1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager 0.5 tsp Protofloc Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 3.50 kg ---------------------------- Single Infusion, Medium Body Step Time Name Step Temp 60 min Mash In 66.0 C 10 min Mash Out 75.6 C Water Treatment --------------- 1 Campden Tablet 31.3ml CRS Water Treatment added to all brewing liquor 1.78g Epsom Salts added to Boil mik webb on "anyone do Timothy taylors landlord clone - dry extract" http://www.brewuk.co.uk/forum/topic/anyone-do-timothy-taylors-landlord-clone-dry-extract#post-8353 Mon, 01 Nov 2010 12:31:19 +0000 mik webb 8353@http://www.brewuk.co.uk/forum/ Hi i am looking to do a TTL clone using DME etc.. - NOT AG yet!! still not convinced about using LME either so DME is the way i'd like to go any ideas as to what recipe i could use? Nath on "Brewdogs given away a recipe" http://www.brewuk.co.uk/forum/topic/brewdogs-given-away-a-recipe#post-8208 Thu, 28 Oct 2010 19:54:54 +0000 Nath 8208@http://www.brewuk.co.uk/forum/ <a href="http://www.brewdog.com/blog-article.php?id=390" rel="nofollow">http://www.brewdog.com/blog-article.php?id=390</a> Scroll down a bit and you will find the brewsheet for the new AB04 beer they are producing! 15-16% so a decent yeast will be needed, or maybe a freezing and re-running process. Anyway its cool. simonb_13 on "AG-BIAB #9 - Cherry Wheatbeer" http://www.brewuk.co.uk/forum/topic/ag-biab-9-cherry-wheatbeer#post-8049 Sun, 24 Oct 2010 15:37:18 +0000 simonb_13 8049@http://www.brewuk.co.uk/forum/ Doing a small batch on Tues. BeerSmith Recipe Printout - <a href="http://www.beersmith.com" rel="nofollow">http://www.beersmith.com</a> Recipe: #9 - Cherry Wheatbeer ------------------------ Batch Size: 10.00 L Boil Size: 14.90 L Estimated OG: 1.039 SG Estimated Color: 3.4 SRM Estimated IBU: 11.0 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 0.80 kg Wheat Malt, Bel (2.0 SRM) Grain 48.49 % 0.75 kg Pale Malt, Maris Otter (3.0 SRM) Grain 45.46 % 0.10 kg Cara-Pils/Dextrine (2.0 SRM) Grain 6.06 % 10.00 gm Saaz [4.00 %] (60 min) Hops 11.0 IBU 52.83 gm Whole Cherries (Secondary 5.0 days) Misc 1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale Not got any of your fancy yeast but I guess this will be OK. The cherries are from a jar, steeped in alcohol. I'm going to boil that off and sterilise the cherries before they go in the secondary. I've got some Liberty hops as well. Would they be better? Gazz on "Ginger Beer Recipe Needed" http://www.brewuk.co.uk/forum/topic/ginger-beer-recipe-needed#post-451 Tue, 27 Oct 2009 20:17:12 +0000 Gazz 451@http://www.brewuk.co.uk/forum/ Hi Guys Does anyone have a recipe for Ginger Beer? Have attepmted to make a non alcholic one in the past but it turned out to be a disaster! (probably because there was no alchol in it!) Looking to get a gallon on the go for christmas so any extras I could add let me know. Thanks as always Gazz FizzyJugs on "Old Traditional Manx (Isle of Man) Herb Beer Recipe" http://www.brewuk.co.uk/forum/topic/old-traditional-manx-isle-of-man-herb-beer-recipe#post-7302 Thu, 30 Sep 2010 10:00:09 +0000 FizzyJugs 7302@http://www.brewuk.co.uk/forum/ Vervain or "Yn Lhus" has always been used in cures and magic by Manx people. It's in this beer so watch out "Themselves" might call on you in the night and get wasted. One handful each of vervain, nettles, yarrow, wild carrot, St John's wort, centaury, marsh mallow and horehound (hops). Boil together in two gallons of water for half an hour. Strain off the liquid and add to it one pound of sugar. Let it stand until lukewarm. Add two ounces of fresh yeast or one ounce of dried yeast, cover and let the mixture ferment. Skim and bottle. Leave for three days or more. Don't ask me any technical questions about this recipe as I've nicked it from an old Manx recipe from a museum - almost word for word. There's a nettle beer one too, where you float the yeast on top of the must on a piece of toast! I might try this just for s**ts and giggles. :o) simonb_13 on "Chocolate Porter" http://www.brewuk.co.uk/forum/topic/chocolate-porter#post-7333 Fri, 01 Oct 2010 09:40:01 +0000 simonb_13 7333@http://www.brewuk.co.uk/forum/ Despite vowing never to make anything darker than a bitter, I feel myself strangely drawn to the thought of having something a little richer and darker when we stagger towards Christmas. I'm thinking a a chocolate orange porter so: 1. Does anyone have a good, tried and tested basic Porter recipe? 2. When should I add the dried orange peel? I'm going to use cocoa powder in the last 5-10 minutes of the boil. All help gratefully received. Nath on "Morrissey Fox's Blonde" http://www.brewuk.co.uk/forum/topic/morrissey-foxs-blonde#post-6908 Tue, 21 Sep 2010 16:11:24 +0000 Nath 6908@http://www.brewuk.co.uk/forum/ Well my wife actually bought me beer yesterday. I cant remember the last time she bought me beer but it was a 10pack of guinness and i aint drunk guinness at home for years! Anyway now I have stopped crying I will tell you that one of the beers was morrissey's Blonde. Really good aroma and a good summer beer that your lager mates will enjoy while you are drinking a proper pint, reminds me a bit of Trashy Blonde by brewdog. While I was looking on the net to find some more details I came over this - <a href="http://www.dailymail.co.uk/home/moslive/article-1079769/Neil-Morrisseys-tasty-new-blonde.html" rel="nofollow">http://www.dailymail.co.uk/home/moslive/article-1079769/Neil-Morrisseys-tasty-new-blonde.html</a> If you go to the bottom it has the actuall recipe for the beer. Cant be bad! Enjoy, Nath simonb_13 on "Super Bock Clone" http://www.brewuk.co.uk/forum/topic/super-bock-clone#post-7279 Wed, 29 Sep 2010 16:56:59 +0000 simonb_13 7279@http://www.brewuk.co.uk/forum/ I was looking for this clone and came across this: <a href="http://cervejasdomundo.com/images/CLONBEER.xls">Clone Beer Spreadsheet</a> You can probably work out the Portuguese bits yourself. It's got Super Bock (row 114) and that'll be my next but one brew and my first attempt at lager. Decoding the spreadsheet that'll be: OG 1054 FG 1015 Abv 5% Mash at 65.5C Grain Bill Pilsner 4.2Kg Munich 113g Carapils 290g Hops Cascade 19g at 60min Saaz 15g at 45min Saaz 5g at 55min Yeast SafLager-23 or Bohemian Pilsener B1201 Ferment at 8C to 12C I'm assuming Pilsen and Pilsner are basically the same but does anyone know any better? Neil on "Festival Ale" http://www.brewuk.co.uk/forum/topic/festival-ale#post-7293 Wed, 29 Sep 2010 22:27:22 +0000 Neil 7293@http://www.brewuk.co.uk/forum/ While trawling the internet when supposedly at work <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_wink.gif" title=";)" class="bb_smilies" /> dreaming of beer etc. I came across this recipe on the Craft Brewing association website. <a href="http://www.craftbrewing.org" rel="nofollow">http://www.craftbrewing.org</a> Wort Volume before boil - 20ltr Wort Volume after boil - 20ltr Volume at pitching - 20ltr Volume of finished beer - 20ltr Expected O.G - 1.054 Expected F.G - 1.010 Expected ABV - 5.9% Mash Efficiency - 55% Boil Duration - 90 mins Fermentation Temp - 18c Fermentables Ingredients Amount% MCU IN 5.5 Kg Pale Malt 85.9% 6.9 Mash/Steep 0.3 Kg Belgian Pale Malt 4.7% 0.5 Mash/Steep 0.3 Kg UK Medium Crystal 4.7% 7.5 Mash/Steep 0.2 Kg UK Oat Malt 3.1% 0.2 Mash/Steep 0.1 Kg UK Choc Malt 1.6% 18.8 Mash/Steep Hops Alpha Amount IBU When UK Fuggle 4.7% 80gms 44.8 All of boil US Cascade 4.4% 40gms 21.0 All of boil US Cascade 4.4% 30gms 8.9 20 mins from end UK Fuggle 4.7% 20gms 6.3 20 mins from end Yeast Gervin English Ale Full Mash Single Step Infusion (66C/151F) Apparently rich and complex good balance between malts and hops. Drinkable after 2 months (crikey! couldn't wait that long <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif" title="8O" class="bb_smilies" /> ) improved after 8 or 9 months <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_eek.gif" title="8O" class="bb_smilies" /> even longer wait there. Looks an interesting recipe i must admit. Neil Tony on "Double Diamond" http://www.brewuk.co.uk/forum/topic/double-diamond#post-6428 Sun, 12 Sep 2010 07:55:12 +0000 Tony 6428@http://www.brewuk.co.uk/forum/ Hi all I'm going through a bit of a nostalgia trip at the moment (it's probably a mid-life crisis in disguise) and I really feel like a nice pale ale circa 1975. Anyone else remember that very special mouthful from one of the batch of inoffensive ales that were around at that time? DD, Worthington E, Whitbread best, Red Barrel and the mighty Flowers IPA. I feel like making a Double Diamond but don't fancy using all the weird crap that Dave Line put in his in BBLTYP. Anyone have a decent recipe that they know comes close to the original? Greg on "GW's Ringwood 49ER" http://www.brewuk.co.uk/forum/topic/gws-ringwood-49er#post-5877 Fri, 27 Aug 2010 09:03:53 +0000 Greg 5877@http://www.brewuk.co.uk/forum/ I made this recipe (from GW book) a few weeks ago using Wyeast Ringwood yeast and I have to say its the one of the nicest bitters I have ever made. Lovely tawny colour, slight nuttiness and great malty flavour. Very Very moorish. Highly recommended if you are looking for a nice autumn brew. I'll post a picture later when I get home and pour myself a large one!! Yay its Friday and its a bank holiday!!!! <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> blackhatchetboy on "BIG UNIT IPA" http://www.brewuk.co.uk/forum/topic/big-unit-ipa#post-2800 Tue, 23 Mar 2010 20:44:40 +0000 blackhatchetboy 2800@http://www.brewuk.co.uk/forum/ Was experimenting with the IPA recipe on the brewuk website so can't take too much credit...but I'm really happy with my additions. It's just cleared in the secondary bucket, and settled out around 1014, and is awaiting bottling this weekend! OG=1054 FG=1014 = 5.8% ABV So far it's nice and sharp with a MASSIVE floral aromatic mose. Not quite brewdog but that's where i'm aiming! 3kg pale malt extract @ 60 mins 40g Cascade hops 250g Muscovado sugar @ 20 mins 20g Cascade hops -aroma- 20g Amarillo hops @ 2 mins and 30mins steep. -dry hop- 30g Amarillo hops (after 5 days) simonb_13 on "Thai PA" http://www.brewuk.co.uk/forum/topic/thai-pa#post-4453 Tue, 29 Jun 2010 17:33:16 +0000 simonb_13 4453@http://www.brewuk.co.uk/forum/ With the leftovers from the Twibute Act, I looking at making a Thai spiced IPA. I've seen ginger and lime used in others but liked the idea of a hot, citrusy, spicy pale ale. I'm thinking about putting all the spices in a bag and steeping for 30 minutes post boil. All will be dried apart from the ginger so would it worth boiling the ginger for 10 minutes first to make sure it's sterilised? Would steeping be enough to extract any flavour and any comment on the quantities? Any advice would be great. Estimated Color: 6.2 SRM Bitterness: 47.0 IBU Estimated Alcohol by Volume: 3.93 % 1000.00 gm Light Dry Extract (8.0 SRM) Dry Extract 41.67 % 1000.00 gm Light Dry Extract (8.0 SRM) Dry Extract 41.67 % 200.00 gm Wheat Dry Extract (8.0 SRM) Dry Extract 8.33 % 200.00 gm Cara-Pils/Dextrine (2.0 SRM) Grain 8.33 % 50.00 gm Fuggles [4.50 %] (60 min) Hops 18.2 IBU 30.00 gm Williamette [5.50 %] (60 min) Hops 13.4 IBU 20.00 gm Williamette [5.50 %] (10 min) Hops 3.2 IBU 0.25 tsp Irish Moss (Boil 10.0 min) <- trying for the first time so qty may be wrong 30.00 gm Bobek [5.40 %] (30 min) (Aroma Hop-Steep) 3.00 items Chilli (dry) (steeped 30.0 min) Misc 4.00 items Lemon Grass (dry and smashed) (steeped 30.0 min) Misc 5.00 gm Kaffir Lime Leaves (dry) (steeped 30.0 min) Misc 50.00 gm Ginger Root (steeped 30.0 min) Misc 1 Pkgs Safale US-05 (Fermentis) Yeast-Ale Tony on "Twibute" http://www.brewuk.co.uk/forum/topic/twibute#post-3403 Sat, 15 May 2010 06:48:38 +0000 Tony 3403@http://www.brewuk.co.uk/forum/ Hi folks Been working on this for several weeks, promised Greg I'd post it when I'd finished. Well, I say finished, but I'm open to suggestions. I've searched all over for this recipe, tried out various combinations on beersmith, spoke to St Austell about their hops (They will only say that they use fuggle and styrian goldings) and from what I can gather, this must come pretty close. I haven't brewed it yet as I'm waiting for my new tun but if anyone else wants to give it a bash - feel free :o) I've listed the styrian as bobek as that seems to be what its sold as in many places. Also I'd recommend trying to get the yeast from a bottle of Admiral - or something similar. Batch Size: 25.00 L Estimated OG: 1.046 SG Estimated Color: 10.6 EBC Estimated IBU: 26.4 IBU 4.20 kg Pale Malt 0.70 kg Munich Malt 0.20 kg Wheat Malt 35.00 gm Fuggles(60 min) 10.00 gm Williamette(60 min) 25.00 gm Bobek (10 min) 18.00 gm Williamette (10 min) 12.00 gm Williamette (80C) (Aroma) 12.00 gm Bobek (80C) (Aroma) 1.32 tsp Irish Moss (Boil 15.0 min) 1 Pkgs English Ale (White Labs #WLP002) Mash Schedule: Single Infusion, Medium Body, No Mash Out Mash at 65.0 C 20.00 gm Bobek (Dry Hop 3 days) simonb_13 on "Extract #4 - Black Cat Pale Ale" http://www.brewuk.co.uk/forum/topic/extract-3-black-cat-pale-ale#post-5205 Tue, 03 Aug 2010 16:37:55 +0000 simonb_13 5205@http://www.brewuk.co.uk/forum/ This will be my first recipe I've created. I'm sure it's probably been done before but I started from scratch. Honest! -------------------------- Batch Size: 18.93 L Boil Size: 7.38 L Estimated OG: 1.040 SG Estimated Color: 9.7 SRM Estimated IBU: 41.2 IBU Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 2.00 kg Light Dry Extract (8.0 SRM) Dry Extract 78.43 % 0.30 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.77 % 0.25 kg Cara-Pils/Dextrine (2.0 SRM) Grain 9.80 % 50.00 gm Fuggles [4.50 %] (60 min) Hops 15.4 IBU 30.00 gm Styrian Goldings [5.40 %] (30 min) (AromaHops - 20.00 gm Amarillo [9.50 %] (15 min) Hops 12.9 IBU 1 Pkgs Nottingham (Danstar #-) Yeast-Ale I'm going for the Boil the Hops not the Extract approach again and thinking of dry hopping with 10g of Amarillo as well. The recipe is born from me having Fuggles and Styrians left over from my attempt at Tony's Tribute clone. Also, I love the smell of the Amarillo hops. So fingers cross. All comments welcome! MT on "Too much water" http://www.brewuk.co.uk/forum/topic/too-much-water#post-4998 Fri, 23 Jul 2010 10:06:28 +0000 MT 4998@http://www.brewuk.co.uk/forum/ Hi everyone , did my first all grain brew yesterday - Summer ale from this here site . As there was no recipe included in the pack i was shuffling back and forth to the computer to check on various stages . all went well until the end wher i made a monumental cock up by adding too much water . Insted of filling up to the 21 litre mark I filled up to 25 litres !. Is this catastrophic , or can i just expect a more watery brew . Any suggestions for rectifying problem gratefully recieved. {Might be an idea to have a printed sheet in with the pack in future just for us drongos . } blackhatchetboy on "Fruit Beer Problem (?)" http://www.brewuk.co.uk/forum/topic/fruit-beer-problem#post-4319 Sat, 26 Jun 2010 17:55:33 +0000 blackhatchetboy 4319@http://www.brewuk.co.uk/forum/ Hi there, I recently tried my first fruit beer. I was looking to make a kinda fruity IPA. Here's the recipe. 250g wheat malt 250g munich malt (steeped for 30mins) 2.5kg LME (60 mins) 35g Northen Brewer 15g Williamette (30 mins) 15g Williamette (10 mins) 5g Irish Moss 2kg Frozen Mixed Summer Fruits (add to primary when cooled) All the brewing went well and it was bubbling away nicely for the last week or so. I decided to switch it to my secondary bin today and dry hop a further 15g of williamette. It smells nice and fruity, great colour, clearing well, gravity has dropped to 1010...but it tastes....fecking awful!!! Have I made an error somewhere? Will it improve? Any help...anyone? Nath on "AG recipe S-Ale" http://www.brewuk.co.uk/forum/topic/ag-recipe-s-ale#post-4162 Sun, 20 Jun 2010 11:55:53 +0000 Nath 4162@http://www.brewuk.co.uk/forum/ Well I did a sneaky brew a while ago and I never posted it but after having a pint today I can tell you its good! I needed to use up leftovers so I came up with 2 recipes (tee-tote-ale was the other). When I kegged it it was propper bitter (taste wise that is) but now its pretty schweet dude! Heres the recipe:- BeerSmith Recipe Printout - <a href="http://www.beersmith.com" rel="nofollow">http://www.beersmith.com</a> Recipe: S-ale Brewer: Nath Asst Brewer: Style: American IPA TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 23.00 L Boil Size: 35.00 L Estimated OG: 1.045 SG Estimated Color: 8.9 EBC Estimated IBU: 61.7 IBU Brewhouse Efficiency: 70.00 % Boil Time: 75 Minutes Ingredients: ------------ Amount Item Type % or IBU 4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 95.74 % 0.20 kg Wheat Malt, Ger (3.9 EBC) Grain 4.26 % 30.00 gm Magnum [15.70 %] (75 min) Hops 51.3 IBU 50.00 gm Styrian Goldings [4.50 %] (60 min) (AromaHops - 28.00 gm Motukea [7.20 %] (15 min) Hops 10.4 IBU 0.61 gm Irish Moss (Boil 15.0 min) Misc 1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale Mash Schedule: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 4.70 kg ---------------------------- Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp 75 min Mash In Add 12.27 L of water at 68.9 C 63.0 C Its getting better by the week, and because im on nights at the mo it means it can actually condition properly! AMAZING! Anyhoo, I will keep ya posted but signs are this could be a keeper! dandan on "Full Steam Ahead" http://www.brewuk.co.uk/forum/topic/full-steam-ahead#post-3731 Tue, 01 Jun 2010 23:14:54 +0000 dandan 3731@http://www.brewuk.co.uk/forum/ Heres my plan for my next brew Full Steam Ahead? Never made a steam beer before! does it look right? Full Steam Ahead 7-B California Common Beer Size: 20 L Original Gravity: 1.050 (1.048 - 1.054) Terminal Gravity: 1.012 (1.011 - 1.014) Color: 13.35 (10.00 - 14.00) Alcohol: 4.97% (4.50% - 5.50%) Bitterness: 39.6 (30.00 - 45.00) Ingredients: 4000 g Maris Otter Pale 0.75 kg Crystal Malt 40°L 29.72 g Northern Brewer - added during boil, boiled 60 min 14.53 g Northern Brewer - added during boil, boiled 15 min 14.53 g Northern Brewer - added during boil, boiled 5.0 min 1 Pro-tab 1.0 ea Fermentis S-23 Saflager S-23 andy555 on "raspberry beer" http://www.brewuk.co.uk/forum/topic/raspberry-beer#post-3735 Wed, 02 Jun 2010 10:11:54 +0000 andy555 3735@http://www.brewuk.co.uk/forum/ i am new to all this, but i am wanting to try and make a light ale or a lager with a hint of raspberry to it, can anyone help. can i just start with a simple kit in a tin and add fruit- will this work? Tony on "Goldmine" http://www.brewuk.co.uk/forum/topic/goldmine#post-3276 Sat, 08 May 2010 16:29:47 +0000 Tony 3276@http://www.brewuk.co.uk/forum/ Just received this from my uncle, it's my grandfather's handwritten recipe book. When I was a kid I would be fascinated by the 4 x 50 gal FV's he had, 2 either side of the arga in his kitchen - all filled with mead. He lived most of his life on Lundy Island and with my grandmother, owned the Marisco Tavern - the island's only pub. You can see on his notes, it is dated 1946. I will be spending the next few days going through this! What a lucky man I am! <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Goldmine/bIMG_1833.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Goldmine/bIMG_1834.jpg" /> <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/Goldmine/bIMG_1835.jpg" /> Tony on "Tomorrow's Brew - feel free to name!" http://www.brewuk.co.uk/forum/topic/tomorrows-brew-feel-free-to-name#post-3262 Fri, 07 May 2010 18:09:55 +0000 Tony 3262@http://www.brewuk.co.uk/forum/ This is the brew I promised the little woman for our anniversary. (cough) Yet to be named (please feel free to suggest a name) She wants a honey taste, but by all accounts that is just not possible with the gear I have here and the time I have to do it. If I'm lucky, some of the honey taste will survive! Batch Size: 25.00 L Estimated Color: 6.7 EBC Estimated IBU: 33.2 IBU 4.00 kg Pale Malt 0.55 kg Wheat Malt 0.40 kg Munich Malt 25.00 gm Northern Brewer [10.50 %] (60 min) 20.00 gm Cascade [7.60 %] (35 min) 30.00 gm Williamette [6.70 %] (Aroma) 1.32 tsp Irish Moss (Boil 15.0 min) 0.68 kg Honey (2.0 EBC) To be added 5 mins from end of boil 1 Pkgs SafAle English AleS-04 Was going to use Nottingham, but it seems to ferment to a drier taste and I want to try and keep some residual sweetness/taste from the honey. Probably not possible, but have to try. Probably won't do pics this time .. as they are all starting to look the same! Nath on "Pilgrim's Choice! - This recipe needs YOUR help!" http://www.brewuk.co.uk/forum/topic/pilgrims-choice#post-2935 Fri, 02 Apr 2010 11:28:48 +0000 Nath 2935@http://www.brewuk.co.uk/forum/ Well the time has come for another recipe - Yet I have a conundrum and need YOUR help to sort me out! Im gonna call this beer Pilgrim's Choice - like the cheese but...erm...without the cheese. I got 3 recipes, who wins? You decide! Like big brother but not rubbish. Pilgrim's choice 1:- Recipe Specifications -------------------------- Batch Size: 23.00 L Boil Size: 30.12 L Estimated OG: 1.048 SG Estimated Color: 9.3 EBC Estimated IBU: 38.2 IBU Brewhouse Efficiency: 70.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 4.95 kg Pale Malt, Maris Otter (5.9 EBC) Grain 100.00 % 10.00 gm Pilgrim [10.90 %] (60 min) Hops 11.8 IBU 30.00 gm Pilgrim [10.90 %] (60 min) (Aroma Hop-SteHops - 15.00 gm Pilgrim [10.90 %] (30 min) Hops 13.6 IBU 30.00 gm Pilgrim [10.90 %] (10 min) Hops 12.8 IBU 1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale Mash Schedule: Single Infusion, Full Body, No Mash Out Total Grain Weight: 4.95 kg ---------------------------- Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 75 min Mash In Add 12.92 L of water at 77 C 65.0 C Pilgrim's Choice 2:- Recipe Specifications -------------------------- Batch Size: 23.00 L Boil Size: 30.12 L Estimated OG: 1.049 SG Estimated Color: 12.3 EBC Estimated IBU: 38.0 IBU Brewhouse Efficiency: 70.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 4.95 kg Pale Malt, Maris Otter (5.9 EBC) Grain 98.02 % 0.10 kg Caramel/Crystal Malt - 60L (145.0 EBC) Grain 1.98 % 30.00 gm Pilgrim [10.90 %] (60 min) (Aroma Hop-SteHops - 10.00 gm Pilgrim [10.90 %] (60 min) Hops 11.7 IBU 15.00 gm Pilgrim [10.90 %] (30 min) Hops 13.5 IBU 30.00 gm Pilgrim [10.90 %] (10 min) Hops 12.7 IBU 1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale Mash Schedule: Single Infusion, Full Body, No Mash Out Total Grain Weight: 5.05 kg ---------------------------- Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 75 min Mash In Add 13.18 L of water at 77 C 65.0 C Pilgrim's Choice 3:- Recipe Specifications -------------------------- Batch Size: 23.00 L Boil Size: 30.12 L Estimated OG: 1.051 SG Estimated Color: 13.1 EBC Estimated IBU: 37.3 IBU Brewhouse Efficiency: 70.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 4.95 kg Pale Malt, Maris Otter (5.9 EBC) Grain 93.40 % 0.25 kg Munich Malt (17.7 EBC) Grain 4.72 % 0.10 kg Caramel/Crystal Malt - 60L (145.0 EBC) Grain 1.89 % 10.00 gm Pilgrim [10.90 %] (60 min) Hops 11.5 IBU 30.00 gm Pilgrim [10.90 %] (60 min) (Aroma Hop-SteHops - 15.00 gm Pilgrim [10.90 %] (30 min) Hops 13.3 IBU 30.00 gm Pilgrim [10.90 %] (10 min) Hops 12.5 IBU 1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale Mash Schedule: Single Infusion, Full Body, No Mash Out Total Grain Weight: 5.30 kg ---------------------------- Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 75 min Mash In Add 13.83 L of water at 77 C 65.0 C As you can see they are all similar, the first one is a SMSH (single mash single hop) and the other two are just there to use up a few bits of mine. The only other thing I was going to play around with is the mash temp. Should I produce a thin, medium or fuller bodied beer? I normally go for medium (65c) but Im up for a change. Looking at a web page it seems that:- a)60c mash makes a highly fermentable thin beer b)65c mash makes a medium body beer with bother fermentable and non fermentable sugars c)70c mash makes a fuller bodied beer with more unfermentable sugars Funny thing is Beersmith wont change the abv when changing the temp which I thought it would..... anyway I digress! Whaddya reckon then guys? Pick a beer and pick a mash schedule! Greg on "Citrus Golden Ale" http://www.brewuk.co.uk/forum/topic/citrus-golden-ale#post-2647 Sun, 14 Mar 2010 09:31:04 +0000 Greg 2647@http://www.brewuk.co.uk/forum/ Here's the sneaky brew I put together yesterday. I was testing the recipe out as it was one given to me by a very experienced brewer. The Brewers Gold were an unexpected delight. Very similar aroma to Cascade which I wasn't expecting but very nice. I did a pretty laid back approach to this one as I was doing lots of stuff in the Garden at the same time. I didn't even check the gravity until it was in the fermenter but turned out okay. I decided to switch back to Protofloc to see if I could get a clearer wort out of the boiler but came out the same as Irish Moss to be honest. I did have a really clear wort with lots of visible break material until I added the steep hops which seemed to cloud it up again. Ended up with 20 litres at 1.050 as I lost quite a bit again to the extra hops. I'm planning to ferment for 4 days, then rack to a secondary for a week. I don't normally do this but I want to recover the yeast for a future brew and also I want the beer to clear as much as possible before I add to the Cornie keg. I really like that Wyeast 1318 as I used it in a beer a while ago with great results and I'm think I'm going to use it for all pale ales from now on. This beer is lot lower IBU than my normal Pales but I'll see how it turns out. Looking good so far. Recipe: Citrus Golden Ale Style: Pale Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 23.00 L Estimated OG: 1.050 SG Estimated Color: 5.6 EBC Estimated IBU: 22 IBU Boil Time: 75 Minutes Est Abv: 5.2% Ingredients: ------------ 4980.00 gm Pale Malt, Maris Otter (4.5 EBC) 120g Wheat Malt 10 gm Rakau [12.00 %] (75 min) 20 gm Brewers Gold [8.20 %] (15 min) 60 gm Styrian Goldings [2.5 %] (Steep 1 hr) 80 gm NZ Cascade [7.6 %] (Steep 1 hr) Wyeast 1318 London Ale III Yeast. Neil on "Recipe Idea?" http://www.brewuk.co.uk/forum/topic/recipe-idea#post-2385 Sun, 28 Feb 2010 13:13:57 +0000 Neil 2385@http://www.brewuk.co.uk/forum/ Hi All... I have another quick question for everyone. I've got the following ingredients left over from the Summer Ale pack available from this website. 1kg light dried malt extract 24grm East Kent Goldings hops 10grm Progress hops 170g Crushed Crystal Malt S04 Yeast Tempted to add about 4gms of Coriander in for flavour. Now i've got a 10 ltr fermenting bin and barrel and my stock pan can hold roughly 9 ltrs at the start of the boil. My question is to you all.. with the above information could i make a reasonable ale from the ingredients i have left? I might pop up to my home brew shop and get some Irish Moss to add in. I am not sure what i did but the ale i made before didn't clear and that is 3 weeks after putting this into the secondary fermentation barrel. Thanks in advance. Neil blackhatchetboy on "My First Recipe (sort of)" http://www.brewuk.co.uk/forum/topic/my-first-recipe-sort-of#post-2454 Thu, 04 Mar 2010 21:46:37 +0000 blackhatchetboy 2454@http://www.brewuk.co.uk/forum/ Hi there, I'm trying to work out if I could beef up the Summer Ale recipe. I'm not sure if i'm writing this right...but here goes (beersmith is still p***ing me off!) I'm thinking of a 60 minute brew time. 350g Crushed Crystal Malt (30 mins steep) 2kg Light Dried Malt Extract 15g Progress Hops 20g Golding Hops (boil for 30 mins) 450g Belgium Candi Sugar 10g Progress Hops 20g Golding Hops (boil for 15mins) 250g Demerara Sugar 250g Molasses Sugar 10g Golding (aroma -boil for 2 mins) I was tinking of using the Safale S-04 yeast with the pack. my calculations make it about 6%. Any thoughts? Varnish on "Steam powered rocking horse" http://www.brewuk.co.uk/forum/topic/steam-powered-rocking-horse#post-2452 Thu, 04 Mar 2010 19:40:41 +0000 Varnish 2452@http://www.brewuk.co.uk/forum/ Fermentable Colour lb: oz Grams Ratio Pale Malt 5 EBC 13 lbs. 3.6 oz 6000 grams 92.3% Cara Red 50 EBC 1 lbs. 1.6 oz 500 grams 7.7% Hop Variety Type Alpha Time lb: oz grams Ratio Northern Brewer Whole 10.5 % 60 mins 0 lbs. 0.9 oz 25 grams 44.9% Northern Brewer Whole 10.5 % 15 mins 0 lbs. 0.6 oz 17 grams 29.9% Northern Brewer Whole 10.5 % 0 mins 0 lbs. 0.5 oz 14 grams 25.1% Final Volume: 23 Litres Original Gravity: 1.051 Final Gravity: 1.012 Alcohol Content: 5% ABV Total Liquor: 34.8 Litres Mash Liquor: 16.3 Litres Mash Efficiency: 60 % Bitterness: 35 EBU Colour: 14 EBC blackhatchetboy on "Lagering Bitter?" http://www.brewuk.co.uk/forum/topic/lagering-bitter#post-2417 Tue, 02 Mar 2010 20:52:34 +0000 blackhatchetboy 2417@http://www.brewuk.co.uk/forum/ Drinking a 'Daleside Blonde' at the moment. I bought it in Tesco because it was advertised as a Lagered Ale. The bottle explains it's a traditional english ale but cold conditioned as a lager. Does this simply mean changing the type of yeast for a lager yeast when your ready for fermenting? blackhatchetboy on "Amarillo Ale Plus?" http://www.brewuk.co.uk/forum/topic/amarillo-ale-plus#post-2416 Tue, 02 Mar 2010 20:47:22 +0000 blackhatchetboy 2416@http://www.brewuk.co.uk/forum/ Hi there, I've recently made the Amarillo IPA off this website and fancy ramping up the aroma by dry hopping it. I've got some Cascade hops and was wondering what people thought. Should I just bang some in at the end, or add some in the boil earlier in place of some Amarillo? Is there anything else I need to contend with when changing recipes? I've downloaded the trial of Beersmith but frankly it was more confusing than helpful! Nath on "Naths first standard bitter" http://www.brewuk.co.uk/forum/topic/naths-first-standard-bitter#post-2325 Thu, 25 Feb 2010 21:43:13 +0000 Nath 2325@http://www.brewuk.co.uk/forum/ Recipe Specifications -------------------------- Batch Size: 20.00 L Boil Size: 26.63 L Estimated OG: 1.040 SG Estimated Color: 10.1 EBC Estimated IBU: 27.1 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 2.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 73.10 % 0.75 kg Munich Malt (17.7 EBC) Grain 21.93 % 0.17 kg Oats, Malted (2.0 EBC) Grain 4.97 % 17.00 gm Goldings, East Kent [6.80 %] (60 min) Hops 15.2 IBU 30.00 gm Fuggles [3.90 %] (30 min) Hops 11.8 IBU 25.00 gm Fuggles [3.90 %] (0 min) (Aroma Hop-SteepHops - 0.50 tsp Irish Moss (Boil 10.0 min) Misc 1 Pkgs British Ale II (Wyeast Labs #1335) [StarteYeast-Ale Mash Schedule: Single Infusion, Full Body, No Mash Out Total Grain Weight: 3.42 kg ---------------------------- Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 90 min Mash In Add 8.92 L of water at 77.0 C 70.0 C Thats about it really, dunno how it will turn out, will find out soon. Cant wait for saturday! Tony on "Woodfordes Wherry ... clone/all-grain" http://www.brewuk.co.uk/forum/topic/woodfordes-wherry-cloneall-grain#post-2288 Wed, 24 Feb 2010 16:56:43 +0000 Tony 2288@http://www.brewuk.co.uk/forum/ Wanted to put this in the grain section but the f'kin filter here at school is giving me real grief with some links and not others! How can it not like me researching and gassing about beer whilst I'm at work??? Anyhoooooooooo Everyone raves about this little devil, so... has anyone ever managed to do an all-grain from scratch? Varnish on "Hippo-Hop-amus" http://www.brewuk.co.uk/forum/topic/hippo-hop-amus#post-1270 Sun, 03 Jan 2010 12:31:26 +0000 Varnish 1270@http://www.brewuk.co.uk/forum/ 12 Litres 4000.00 gm Marris Otter Grain 100.00 % 8.00 gm Centennial [11.7 %] (60 min) (First Wort Hop) 18.9 IBU 7.00 gm Centennial [11.7 %] (45 min) 13.8 IBU 7.00 gm Centennial [11.7 %] (30 min) 11.6 IBU 10.00 gm Amarillo [9.5 %] (15 min) 8.7 IBU 10.00 gm Amarillo [9.5 %] (10 min) 6.3 IBU 10.00 gm Amarillo [9.5 %] (5 min) 3.5 IBU 10.00 gm Centennial [11.7%] 80* steep for 20 min 10.00 gm Amarillo [9.5%] 80* steep for 20 min 10.00 gm Centennial [11.7%] Dry Hop for 10 days 10.00 gm Amarillo [9.5%] Dry Hop for 10 days 1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast ~60 IBU ~6.0% ABV Tony on "Forum Brew: 'op it!" http://www.brewuk.co.uk/forum/topic/forum-brew-op-it#post-1976 Mon, 08 Feb 2010 20:53:25 +0000 Tony 1976@http://www.brewuk.co.uk/forum/ Hey all couldn't resist sampling a bottle of the brew and inspired by the taste I've decided to change the name (and create a new label). Nice colour, great hops and hoping that its going to clear in a week or so. 'op it Batch Size: 25.00 L Estimated OG: 1.063 SG Estimated Color: 11.2 EBC Estimated IBU: 63 IBU Boil Time: 60 Minutes 7.00 kg Pale Malt (2 Row) UK (5.9 EBC)% 60.00 gm Northern Brewer [10.50 %] (60 min) 50.00 gm Progress [5.20 %] (20 min) 50.00 gm Progress [5.20 %] (15 min) (Aroma) 10.00 gm Northern Brewer [10.50 %] (5 min) 1 tsp Irish Moss (Boil 15.0 min) SafAle English Ale (S-04) <img src="http://i943.photobucket.com/albums/ad277/smut1962_photo/OpIt1.jpg" /> Tony on "Hoperator" http://www.brewuk.co.uk/forum/topic/hoperator#post-1320 Wed, 06 Jan 2010 11:39:07 +0000 Tony 1320@http://www.brewuk.co.uk/forum/ OK, if I play with this any longer I'll drive myself insane. So... Hoperator Batch Size: 25.00 L Estimated OG: 1.063 SG Estimated Color: 11.2 EBC Estimated IBU: 62.8 IBU Boil Time: 60 Minutes 7.00 kg Pale Malt (2 Row) UK (5.9 EBC)% 60.00 gm Northern Brewer [10.50 %] (60 min) 40.00 gm Progress [5.20 %] (20 min) 50.00 gm Progress [5.20 %] (15 min) (Aroma) 10.00 gm Northern Brewer [10.50 %] (5 min) 1 tsp Irish Moss (Boil 15.0 min) SafAle English Ale (S-04) Keeping it fairly straightforward, good bittering hops and I read that Progress has a sweetish after-taste which should work well with the Northern Brewer. Well .. hoping anyway. I'm planning on 17th as brewday, but unable to be definite as that is partly out of my hands! Nath on "Trhopical" http://www.brewuk.co.uk/forum/topic/trhopical-rain-please-advise#post-1284 Sun, 03 Jan 2010 22:23:38 +0000 Nath 1284@http://www.brewuk.co.uk/forum/ Hi all, Well after playin with beersmith and wanting to use up some hiops left over and try some new ones for the forum brew I wanted your opinions on the following. Recipe Specifications -------------------------- Batch Size: 20.00 L Boil Size: 25.18 L Estimated OG: 1.064 SG Estimated Color: 10.8 EBC Estimated IBU: 61.4 IBU Boil Time: 90 Minutes Ingredients: ------------ Amount Item Type % or IBU 5.35 kg Pale Malt, Maris Otter (5.9 EBC) Grain 100.00 % 48.30 gm Cascade [7.60 %] (90 min) Hops 44.0 IBU 38.30 gm Motukea [7.20 %] (10 min) Hops 10.1 IBU 28.30 gm Motukea [7.20 %] (5 min) Hops 4.1 IBU 28.30 gm Progress [5.20 %] (5 min) Hops 3.3 IBU 1 Pkgs London Ale (White Labs #WLP013) Yeast-Ale Its the first time ive made from scratch so I opted for my highest alpha content hops for the boil (and to cut down on cost!) Then Motukea as ive never tried them and they are supposed to be lime, citrusy, tropically (hence the name) I popped some progress in there as its a citrus smell and because I could use them again as its a small amount. So what do people think? Its the first time I used beer smith and comming from beerengine its a bit (understatement) harder as be will adjust grams and such for me but I want to stick with it (as ive paid for it!) Be brutal, if the hops dont work or if im a pleb just tell me! dandan on "Pendle Witches Clone" http://www.brewuk.co.uk/forum/topic/pendle-witches-clone#post-28 Thu, 01 Oct 2009 11:45:23 +0000 dandan 28@http://www.brewuk.co.uk/forum/ Brewlength : 19L Target OG: 1.048 Target EBC: 23 Targer EBU: 30 90 min mash @ 66c 90 min boil Ingredients: 3130 g Pale Malt 310 g Crystal Malt 270 g White Sugar 200 g Torrified Wheat Hops: 62 g Fuggle 3.9% AA - boiled 90 min 3.0 g Irish Moss - boiled 10.0 min last 12 g Fuggle 3.9% AA- steeped after boil fermented with s04 <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/witchwat.jpg" /> <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/DSC_1670.jpg" /> <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/DSC_1674.jpg" /> <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/DSC_1676.jpg" /> <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/DSC_1681.jpg" /> Greg on "Rocker IPA" http://www.brewuk.co.uk/forum/topic/rocker-ipa#post-1296 Mon, 04 Jan 2010 23:33:23 +0000 Greg 1296@http://www.brewuk.co.uk/forum/ Okay, here's mine. Had to do it again as lost it somehow from BeerSmith but not quite sure how that happened. Recipe: Rocker IPA Style: American IPA TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 23.00 L Estimated OG: 1.062 SG Estimated Color: 5.6 EBC Estimated IBU: 61.9 IBU Boil Time: 60 Minutes Est Abv: 6.16% Ingredients: ------------ 6350.00 gm Pale Malt, Maris Otter Low Colour (2.0 EBC) 4.28 gm Rakau [12.00 %] (60 min) 5.80 gm Nelson Sauv [11.30 %] (60 min) 10.08 gm Rakau [12.0 %] (30 min) 10.08 gm Nelson Sauv [11.30 %] (30 min) 25.19 gm Rakau [12.0 %] (15 min) 25.19 gm Nelson Sauv [11.30 %] (15 min) 30.23 gm Rakau [12.0 %] (5 min) 30.23 gm Nelson Sauv [11.30 %] (5 min) Rest of the Rakau [9.50 %] (Steep 80c 30 min) Wyeast 1056 American Ale Yeast. Planning to brew a week on Sunday. Think I'm going to secondary ferment this one for 2 weeks after 4 days primary then bottle but haven't fully decided on that one yet. Greg on "Tawny Owl" http://www.brewuk.co.uk/forum/topic/tawny-owl#post-937 Sun, 29 Nov 2009 10:23:21 +0000 Greg 937@http://www.brewuk.co.uk/forum/ Okay, been planning a darker ale for a while now and have finally decided to use some dark crystal malt. I wanted a deep tawny colour without too much crystal flavour which would overpower the hops and can be a bit strong for my liking. I decided to use only one special malt so I could really taste what this one was doing and I may refine this one on the next go with a small amount of amber malt. Decided I would continue with the animal theme with the name and this one seemed appropriate. I've also opted for Bramling Cross for the main flavour and aroma hops as not tried them before but the blackcurrent flavour looked very appealing, especially with the deep colour I'm hoping to achieve. Had some challenger knocking about so thought I would use that for the main copper hops. Final recipe: Batch Size: 23.00 L Estimated OG: 1.040 SG Estimated Color: 33 EBC Estimated IBU: 38 IBU Boil Time: 60 Minutes Ingredients: ------------ Amount Item 3710g Maris Otter Pale malt 410g Dark Crystal Malt (200 EBC) 33g Challenger [7.6 %] (60 min Boil) 10g Bramling Cross [5.8 %] (30 min Boil) 13g Bramling Cross [5.8 %] (15 min Boil) 10g Bramling Cross [5.8 %] (5 min Boil) 20g Bramling Cross [5.8 %] (30 min steep @ 80c) 10.3 Litres Mash liquor Mash 1.5hrs @ 67c Total liquor 32.4 Litres treated with campden tablet. Safale s-04 for the yeast. Planning to ferment for about a week then keg. The boiler is on so I'll let you know how it turns out later. Greg on "House Pale" http://www.brewuk.co.uk/forum/topic/house-pale#post-1544 Sun, 17 Jan 2010 10:21:25 +0000 Greg 1544@http://www.brewuk.co.uk/forum/ So I thought I would do 2 brews in one day and see how that went. Its the way forward and everyones a lot happier all round. Longer brew day but needed less often. I didn't get the water on until gone 8 and was all done by 6.30, although still have some clearing up to do as dinner got in the way after the second one was in the fermenter. I've also been given a small burco by Nath which I will be able to use on the next day after a thorough descaling. Not sure what size it is but I think its about 15 litre which means with my large pan I should be able to heat enough water for the second sparge while the first is still boiling which will cut about 1.5 hrs off the total brew day. Anyway here's the recipe. No name for this one as this is basically my standard house pale ale which I just adjust each time to try different hops and yeast in the safe knowledge that I'm going to like it. Just Pale malt, around 5% ABV with 38 IBU. Variety is the spice of life (or should that be hop of life) and not sure I can make the same beer twice. There are too many hops/yeast combinations. Recipe: House Pale 16/1 Style: English Pale Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 23.00 L Estimated OG: 1.049 SG Estimated Color: 4.8 EBC Estimated IBU: 38 IBU Boil Time: 60 Minutes Est Abv: 4.7% Ingredients: ------------ 5000.00 gm Pale Malt, Maris Otter (3.0 EBC) 21.55 gm Challenger [6.30 %] (60 min) 26.73 gm Goldings [4.00 %] (60 min) 4.61 gm Challenger [6.3 %] (30 min) 9.29 gm Goldings [4.00 %] (30 min) 9.35 gm Challenger [6.3 %] (15 min) 26.35 gm Challenger [6.3 %] (5 min) 20.00gm Challenger [6.3 %] (Steep 80c 30 min) Wyeast 1318 London Ale III (Propagator made up to 2 litre starter 24 hrs previous). Choice of hops was simply to use up some stuff I had in the fridge but so far so good. My new brewing plan is to always make a batch based on this criteria and then make something a little more experimental. Double brew days from now on and it will ensure I always have a easy drinking pale ale in supply. Next time I want to try and emulate St Austells Tribute which says it uses fuggles, Willamette and Styrian Goldings in the hops (qty and times unknown). I guessing fuggles in the copper with Willamette and Styrians as the late additions. It has nice citrus aroma but not like cascade type APA's which I'm guessing comes from heavy Styrians in the steep. I'm also keen to experiment further with heavy weighting towards late hop additions with very little copper hops but we'll see how the Rocker comes out first. I also have some draft Black Sheep the other night which was lovely. Hoping to sneak another brew day in a couple of weeks to really give stocks a boost then go back to once a month. Varnish on "Extra Special Bitter" http://www.brewuk.co.uk/forum/topic/extra-special-bitter#post-544 Mon, 02 Nov 2009 18:49:47 +0000 Varnish 544@http://www.brewuk.co.uk/forum/ Greg mentioned a traditional Bitter using English hops the other day. That's something I wouldn't mind trying. Here's what I was thinking: Pale Malt (MO)80% Crystal Malt 10% 10% of either Vienna, Biscuit, Cara Red, or CaraMalt. Anyone have any opinion on these malts? Golding 60 mins 50% Golding 15 mins 25% Fuggle 15 mins 25% Working to about 4.0% ABV (OG 1.039-1.044) about 35 IBU, and somewhere around 20-30 EBC dandan on "Hoptamist & Hoptical!" http://www.brewuk.co.uk/forum/topic/hoptamist#post-1293 Mon, 04 Jan 2010 19:03:50 +0000 dandan 1293@http://www.brewuk.co.uk/forum/ Heres my plan for the forum brew! Using some of my new hops (Nelson Sauv and Northern Brewer) and some that need using up (Amarillo and Simcoe that have been in the freezer for a while!) Recipe: Hoptamist Style: American IPA TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 23.00 L Boil Size: 26.33 L Estimated OG: 1.062 SG Estimated Color: 9.5 EBC Boil Time: 60 Minutes Est Abv: 6.0% Generic Ingredients: ------------ 6000.00 gm Pale Malt, Maris Otter (5.0 EBC) Hoptamist: ------------ Estimated IBU: 61.1 IBU 5.00 gm Amarillo Gold [9.50 %] (60 min) 13.00 gm Northern Brewer [10.50 %] (60 min) 5.00 gm Amarillo Gold [9.50 %] (30 min) 13.00 gm Northern Brewer [10.50 %] (30 min) 6.25 gm Nelson Sauv [11.30 %] (0 min) 4.00 gm Amarillo Gold [9.50 %] (0 min) 5.80 gm Simcoe [12.90 %] (0 min) 16.05 gm Northern Brewer [10.50 %] (0 min) Yeast yet to be chosen!! Hoptical: ------------ Estimated IBU: Hops from Progress only or Styrians & Northern Brewer Yeast lager yeast at ale Temp! Nath on "Wadworths 6x clone" http://www.brewuk.co.uk/forum/topic/wadworths-6x-clone#post-1154 Sun, 20 Dec 2009 11:47:48 +0000 Nath 1154@http://www.brewuk.co.uk/forum/ Hi all, A little while ago I asked if anyone had any 6x recipes and got 2 thanks to dandan, then he found the actual recipe is on wadworths site so I slapped it in beer engine and had a go! Heres what came out:- Crystal Malt 130 EBC 0 lbs. 5.9 oz 165 grams 4% Pale Malt 5 EBC 8 lbs. 10.2 oz 3920 grams 93% Sugar, Household White 0 EBC 0 lbs. 4.4 oz 125 grams 3% Fuggle Whole 3.9 % 60 mins 0 lbs. 1.7 oz 49 grams 85% Golding Whole 6.8 % 10 mins 0 lbs. 0.3 oz 9 grams 15% (I also added the obligatory irish moss in the last 15 mins of the boil and steeped 20g Goldings for 20mins) Final Volume: 23 Litres Original Gravity: 1.042 Final Gravity: 1.009 Alcohol Content: 4.3% ABV Total Liquor: 32.4 Litres Mash Liquor: 10.2 Litres Mash Efficiency: 75 % Bitterness: 23 EBU Colour: 14 EBC So thats it really, many thanks to dandan and greg for the help. Brewed it yesterday and it all went well. The og was 1048 so a little higher than expected but who cares eh! mikehawley on "Pitching yeast help!" http://www.brewuk.co.uk/forum/topic/pitching-yeast-help#post-1081 Fri, 11 Dec 2009 14:03:06 +0000 mikehawley 1081@http://www.brewuk.co.uk/forum/ Not 100% sure on what to do here. Here's the issue. My lager ist fizzy.....just not very. Now i know i said i was converting to aLe, but i just cant resist taking full advantage of the cold weather at the moment for lagering. so........... I leave it in Primary FV for 10-12 days. at 13 degrees. it then goes into the Garage for 3 weeks. However the Lager is pretty much clear by then with very little suspended yeast left in it (This is from just 1 sachet of yeast). So for a 40 pinter, what volumes of yeast would I need to add to allow yeast to remain in sufficent quantities to get a good fizz, and what volume of warm water would i make this in? The pilsener i have on the go at the moment is just going to have a week outside lagering so im going to bottle it this weekend as i want it nice and fizzy. Hopefully after secondary fermentation another 3 month blast in the fridge should help crisp it Thanks Mike Nath on "Greg's APA (As promised)" http://www.brewuk.co.uk/forum/topic/gregs-apa-as-promised#post-1000 Fri, 04 Dec 2009 22:03:27 +0000 Nath 1000@http://www.brewuk.co.uk/forum/ Gregs APA Pale Malt 5 EBC 11 lbs. 0.0 oz 4990 grams 100% Cascade Whole 7.59 % 90 mins 0 lbs. 1.0 oz 28 grams 60% Mount Hood Whole 4.8 % 15 mins 0 lbs. 0.5 oz 16 grams 10% Cascade Whole 7.59 % 5 mins 0 lbs. 0.9 oz 25 grams 10% Cascade Whole 7.5 % 15 mins 0 lbs. 0.3 oz 10 grams 10% Mount Hood Whole 4.8 % 5 mins 0 lbs. 1.4 oz 39 grams 10% Final Volume: 23 Litres Original Gravity: 1.049 Final Gravity: 1.011 Alcohol Content: 4.9% ABV Total Liquor: 33.3 Litres Mash Liquor: 12.5 Litres Mash Efficiency: 75 % Bitterness: 38 EBU Colour: 8 EBC I think this is right, greg tell me if its wrong! Its a nice all round IPA that (in my opinion) dosnt need long to condition and tastes like a nice pub pint! Its my first Ag and the process went really well, I had to liqour back a fair bit, but to be honest I rekoned I would with my diy boiler! Anyhoo, on to the next! Cheers Greg! Tony on "Spent Grain Bread" http://www.brewuk.co.uk/forum/topic/spent-grain-bread#post-917 Thu, 26 Nov 2009 08:55:09 +0000 Tony 917@http://www.brewuk.co.uk/forum/ Hi all coupld of people asked for this. I always make up some bread with the spent grain the day after brewday so here's the recipe. 800g strong white flour 1 level teaspoon of salt 1 packet of dry baker’s yeast 1 level teaspoon of brown sugar (providing all sugars have been sparged from the grain) tablespoon of olive oil 400 – 500g spent grain (wet weight and depending on how ‘rustic’ you like your bread) 425ml warm water Flour, salt, sugar and yeast into a large bowl, add grain and mix well. Add about ¾ of the water and mix with wooden spoon, if too dry add water until mix is thick but stodgy. Remove from bowl and knead (I usually knead for a minimum of 15 minutes (or until arms drop off, the longer the better). Return to a clean, oiled bowl, cover and leave in a warm place for 2 hours. Knock air out, knead again for 5 minutes. Either divide into 2 equal pieces, put in buttered tins and allow to rise – or place on a buttered metal tray and allow to rise (approx 1 more hour). Dust top with a little flour and bung in the oven for about 35 – 45 mins. Note: I never leave the grain more than 24 hours (refrigerated) before using it. I only add three-quarters of the water as the grain still has a fair amount of moisture in it, it's always difficult to tell just how much you're going to need. Hope it works as well for you as it does for me. The bread never stays around for long in the house! Good luck! Tony on "Christmas Ale" http://www.brewuk.co.uk/forum/topic/christmas-ale#post-287 Sat, 24 Oct 2009 15:01:11 +0000 Tony 287@http://www.brewuk.co.uk/forum/ Hi folks This week I'll be making the annual (traditional) Christmas Ale and wondered if anyone else out there has any tried and tested recipes. This is mine (and the only beer I ever add any sugar to). Let me know what you think - I'd be really interested to see what other people do. Cheers Tony 90 min mash: 30 min at 143 45 min at 155 15 min at 175 4.5kg Maris Otter 500g Amber Malt 500g Crystal Malt 500g Cara Pils 100g Chocolate Malt 150g Wheat Malt 90 min Boil 40g fuggles 90 min 3 sticks of cinnamon 20 min 10 cloves 20 min 80g grated fresh ginger 20 min 8 crushed (green) cardamom pods 20 min 40g EK Goldings 15 min Irish Moss 15 min 250g Jaggery Goor (Natural Palm Sugar) 10 min S-04 SafAle yeast. Dry Hop 25g Hallertauer in secondary mikehawley on "Lager with spraymalt" http://www.brewuk.co.uk/forum/topic/lager-with-spraymalt#post-580 Fri, 06 Nov 2009 12:02:25 +0000 mikehawley 580@http://www.brewuk.co.uk/forum/ Hi guys Brewing my third aussie lager kit this week (no havent drunk any of batch 2 yet lol - only just gone into conditioning!!!) However was going to try tweaking this one. What would lager taste like with light spraymalt? would that add too much body for a lager? Cheers Mike Greg on "Weize Guy Wheat" http://www.brewuk.co.uk/forum/topic/weize-guy-wheat#post-592 Sat, 07 Nov 2009 00:35:04 +0000 Greg 592@http://www.brewuk.co.uk/forum/ Okay, the recipe is finalised. Downloaded beer smith and actually I've been missing something, its great. So much functionality, really impressed. Going for a simple Weisen/weissbier Batch Size: 23.00 L Estimated OG: 1.050 SG Estimated Color: 3.5 EBC Estimated IBU: 15.3 IBU Boil Time: 90 Minutes Ingredients: ------------ Amount Item 2650g Wheat malt 2200g Pilsner Malt 40.00g Hallertauer Hersbrucker [3.00 %] (90 min Boil) 20.00 Saaz [2.20 %] (90 min Boil) Wyeast 3068 Weihenstephan Weizen - 2 litre starter. Planning single fermentation then bottling after a week or so. Greg on "Planned Wheat Beer" http://www.brewuk.co.uk/forum/topic/planned-wheat-beer#post-561 Wed, 04 Nov 2009 14:12:25 +0000 Greg 561@http://www.brewuk.co.uk/forum/ Thought I would try a wheat this time for a change. Planning a 10 litre batch so I'm not stuck with loads if it doesn't turn out that nice. Thinking 55 % Wheat Malt 45 % Munich Malt Probably aim for around 1050 for starting gravity Hallertauer Hersbrucker hops Saaz hops Look to around 20 IBU with possibly only copper hop addition, may steep some at 80c for a bit of aroma. Then use wyeast 3056/3068/3942/3787 or 3944 Anyone have any thoughts/comments on this? I will post proper recipe when its been finalised. I may also add some raspberries to half the batch during secondary fermentation stonerman68 on "strawberry beer" http://www.brewuk.co.uk/forum/topic/strawberry-beer#post-522 Mon, 02 Nov 2009 12:48:58 +0000 stonerman68 522@http://www.brewuk.co.uk/forum/ help!!!!! had an idea for a strawberry beer got a geordie bitter kit hoping to convert to a strawberry beer am i going down the right road by mashing fresh strawberries and then adding to wort with a campden tab. if so how much weight of fruit would i need? mikehawley on "Xmas Ale" http://www.brewuk.co.uk/forum/topic/xmas-ale#post-485 Wed, 28 Oct 2009 21:55:41 +0000 mikehawley 485@http://www.brewuk.co.uk/forum/ Well for some reason got the urge to brew when i got in!!!!!! I have chickened out a little bit on my plans so heres how it ended up. 1 x Caxtons Real ale kit 1 KG Dark spray Malt 1 x Ale Yeast 1/2 sachet of hops (Came with the kit) 1 x litre Boiling water. 1/2 tsp Cinammon powder added from cold with rind from 1 satsuma. This water was then taken from cold to the boil. This was then strained through a seive and added with 2 litres of boiling water to the kit and spray malt. Have made this to 22 litres so will have to see how it ends up. At the moment it is a lovely deep brown and smells fantastic. in the room at 19.5 deg so will see how this one turns out. Will let it ferment for 9 days like this under towel!!, and then into bottles to condtion. For the 22 litres i will add 70g Sugar so it hopefully wont be too fizzy, just enough to give it a head. It is going to be called................. Happy Hawleydays!!! Cheers Mike dandan on "Ho Deer" http://www.brewuk.co.uk/forum/topic/ho-deer#post-50 Fri, 02 Oct 2009 19:06:59 +0000 dandan 50@http://www.brewuk.co.uk/forum/ My Christmas Brew for this year! Batch Size: 19.00 L Boil Size: 23.98 L Estimated OG: 1.054 SG Estimated Color: 18.1 EBC Estimated IBU: 29.8 IBU Boil Time: 90 Minutes Ingredients: ------------ Amount Item 3000.00 gm Pale Malt, Maris Otter 250.00 gm Caramel/Crystal Malt (light) 250.00 gm Crystal Malt 100.00 gm Wheat, Torrified 500.00 gm Sugar, Table (Sucrose) 30.00 gm Challenger [6.20 %] (90 min) 15.00 gm Goldings, East Kent [5.00 %] (15 min) 2.00 items Cinnamon Stick (Boil 5.0 min) 10.00 gm Goldings, East Kent [5.00 %] (30 min Hop Steep Aroma after boil) 1 Pkgs SafAle English Ale (DCL Yeast #S-04) Greg on "Rakua Rhino" http://www.brewuk.co.uk/forum/topic/rakua-rhino#post-132 Tue, 13 Oct 2009 23:39:56 +0000 Greg 132@http://www.brewuk.co.uk/forum/ Okay, here's last weekends brewing adventure. Thought I would give this years NZ crop of hops a go and what better than a pale ale to showcase those flavours. Recipe Specifications -------------------------- Batch Size: 23.00 L Estimated OG: 1.049 SG Estimated Color: 8 EBC Estimated IBU: 38 IBU Boil Time: 90 Minutes Ingredients: ------------ Amount Item 4990.00 gm Pale Malt, Maris Otter 28.00gm NZ Cascade [7.60 %] (90 min Boil) 3.00 gm NZ Cascade [7.60 %] (30 min Boil) 13.00gm NZ Cascade [7.60 %] (15 min Boil) 23.00 NZ Cascade [7.60 %] (5 mins Boil) 5.00 gm Rakau [12.00 %](15 min Boil) 16gm Rakau [12.00 %](5 mins Boil) Going to add a handful of cascade pellets to the barrel for extra aroma. 1098 Wyeast British Ale Its in the fermenter now and bubbling away nicely. NZ Cascade and Rakau smelled really interesting. Keep you posted. Gazz on "Recipe For My First AG Brew" http://www.brewuk.co.uk/forum/topic/recipe-for-my-first-ag-brew#post-362 Sun, 25 Oct 2009 11:56:37 +0000 Gazz 362@http://www.brewuk.co.uk/forum/ Hi Guys Am looking to get my first AG brew on the go in the next couple of weeks and am looking for an easy/basic recipe to get me started. Most of my extract brews have ended up around 5.5% and dark in colour, what I am looking for is a pale colour ale around 4.5% malty & hoppy, an IPA really <img src="http://www.brewuk.co.uk/forum/bb-plugins/default/icon_smile.gif" title=":-)" class="bb_smilies" /> I also very much like Wheat beer but this might be a big step for my first AG Brew. Any advice is much appreciated. Gazz russyboy on "First timer" http://www.brewuk.co.uk/forum/topic/first-timer#post-329 Sat, 24 Oct 2009 21:21:41 +0000 russyboy 329@http://www.brewuk.co.uk/forum/ Hi everyone I just brought my first brewing equiment. I was hoping you guys could help me with an recipes that good and easy for a first timer and a good website to buy yeast, barley etc. Thank you for helping I post back once I start brewing my own beer Greg on "APA No.1" http://www.brewuk.co.uk/forum/topic/apa-no1#post-271 Fri, 23 Oct 2009 21:49:33 +0000 Greg 271@http://www.brewuk.co.uk/forum/ This was my first experiment with American hops and it turned out really nice. Very hoppy but with a very distinct fruity kind of hop taste and aroma. Recipe Specifications -------------------------- Batch Size: 23.00 L Estimated OG: 1.049 SG Estimated FG: 1.011 SG ABV :4.9% Estimated Color: 8 EBC Estimated IBU: 38 IBU Boil Time: 90 Minutes Ingredients: ------------ Amount Item 4990.00 gm Pale Malt, Maris Otter 32.00gm Cascade [7.60 %] (90 min Boil) 25.00 gm Cascade [7.60 %] (5 min Boil) 80.00gm Mt Hood [4.6 %] (5 min Boil) I used a Safale US05 yeast which has given a really dry finish. I also dry hopped with a handful of cascade which I haven't tried before and barreled the lot. Varnish on "Czech This Out" http://www.brewuk.co.uk/forum/topic/czech-this-out#post-239 Fri, 23 Oct 2009 17:40:42 +0000 Varnish 239@http://www.brewuk.co.uk/forum/ Czech This Out Czech style Pilsner/lager 23 Litres Grain Lager Malt 4000 grams 80% Vienna Malt 500 grams 10% Munich Malt 500 grams 10% Hops Saaz (3.3% AA) 90 mins 85 grams 60% (30 IBU) Saaz (3.3% AA) 10 mins 55 grams 40% (7 IBU) Original Gravity: 1.049 Final Gravity: 1.011 Alcohol Content: 4.9% ABV Bitterness: 37 IBU Colour: 8 EBC I picked up the ingredients for this the other day. I expect I'll be having a brew day next week. I will use soft bottled water in keeping with the Pilsner style. simonp on "Pilsner with a twist" http://www.brewuk.co.uk/forum/topic/pilsner-with-a-twist#post-126 Mon, 12 Oct 2009 12:51:47 +0000 simonp 126@http://www.brewuk.co.uk/forum/ This is a recipe I used for a pilsner style lager using extract. It was my first extract brew, but has turnded out really nice. I added a twist by using some Amarillo hops I had, which smelled really nice and summery, grapfruity etc. I foolishly thought this would be ready during the summer, so put some in. In fact it is only recently ready for drinking. 11 litre brew (just in case it was awfull!) 4 litres Lidl bottled water on to boil 0.5Kg Muntons Extra Light spray malt added (when off the boil) 20g Northern Brewer leaf hops Boiled this lot for 45 minutes then added: 1Kg Muntons Extra Light spray malt (when off the boil) 1tsp Irish Moss Boiled for a further 10 minutes before adding: 8g Saaz leaf hops 5g Amarillo whole hops - the twist, had some around and loved the smell, thought they might add a nice citrussy edge for summer refreshment) For a "proper" pilsner just increase the Saaz to 15g or so. Boiled for a further 5 minutes This should have given me an OG of 1.05, but I measured 1.047 Guess my hop bags nicked more wort than I thought, even with squeezing), so should be about 4.5% ABV. Bitterness should be 31.1 IBU. Cooled the lot in iced water, before putting into the fermentation bin and topping up to 11 litres with bottled water. Waited till the temp came up to 20C (yep, cooled too much!) aerated, and sprinkled a sachet of Saflager S-23 and mixed well. Left for a few hours at room temp till the first signs of fermentation, then moved to the garage into the temp controlled fridge to ferment at 12C. When fermentation was winding down transfer to secondary for lagering, (I used about 8C for temp) for 3-4 weeks before adding corn sugar solution and bottling. I was worried about there being enough yeast for carbonation afetr the lagering, but it is fine. I actually dry hopped with Saaz in the secondary as I like a hoppy lager, but I maybe put a touch too much in for some tastes as it is pretty hoppy! dandan on "Dangarrden Lager Kit mod" http://www.brewuk.co.uk/forum/topic/dangarrden-lager-kit-mod#post-49 Fri, 02 Oct 2009 19:01:40 +0000 dandan 49@http://www.brewuk.co.uk/forum/ Heres how I turned a Lager kit into a Wheat beer! Ingredients: ------------ Amount Item 1000.00 gm Wheat Dry Spray Malt 1800.00 gm Lager Kit 15.00 gm Styrian Goldings [3.20 %] (15 min) 15.00 gm Saaz [2.80 %] (5 min) 3.00 tsp Coriander Seed (Boil 15.0 min) 15.00 gm Orange Peel, Bitter (Boil 15.0 min) 200.00 gm Sugar, Table (Sucrose) (2.0 EBC) 2 Pkgs Munich (Danstar) Method: ------------ Remove lid and label off the can of the larger, and soak the can in hot water to loosen the contents! Use a stock pot to dissolve the one kg of DWSM and the Sugar in three litres of boiling water. Keep the pot on the boil, add coriander seed, orange peel and Striyan Golding hops and Boil for 10 minutes. After the 10 minutes I add the Saaz hops into pot and boil for another 5 minuites. Then turn off the hob and remove all hops, seeds and peel (for simplicity you can use muslin bags or strain through a sieve) from pot. Put some cold water into sterilised fermentation bucket and add the liquid from the stock pot. Then carefully open the gordies larger kit and add to bucket and stir in using sterilised paddle/spoon. Top up the bucket to the 23L mark. Give the wort (liquid) a good stir for 5min to get air into it. Then wait till the wort gets to pitching temperature take the SG and pitch the yeast. Let it ferment for 10days (approx) or until you have a Gravity reading the same for three consecutive days. <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/dangaarden2.jpg" /> <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/DSC_1465.jpg" /> <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/DSC_1472.jpg" /> <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/DSC_1476.jpg" /> dandan on "Dan Dans Gold Rush APA" http://www.brewuk.co.uk/forum/topic/dan-dans-transatlantic-apa#post-29 Thu, 01 Oct 2009 16:43:01 +0000 dandan 29@http://www.brewuk.co.uk/forum/ Here is a APA I made a few weeks ago from grains and hops that I needed to use up, One week after bottling its cleared up well and is allready very drinkable!!! Recipe Specifications -------------------------- Batch Size: 19.00 L Estimated OG: 1.054 SG Estimated Color: 13.8 EBC Estimated IBU: 34.2 IBU Boil Time: 60 Minutes Ingredients: ------------ Amount Item 3250.00 gm Pale Malt, Maris Otter 800.00 gm Munich Malt 150.00 gm Wheat, Torrified 100.00 gm Caramel/Crystal Malt - 30L (light) 40.00 gm Barley, Flaked (Thomas Fawcett) 10.00 gm Simcoe [12.90 %] (60 min Boil) 10.00 gm Simcoe [12.90 %] (30 min Boil) 20.00 gm Glacier [7.80 %] (15 min Boil) 25.00 gm Amarillo Gold [9.50 %] (30 min Steep) (Aroma) 1 Pkgs DCL US-05 (DCL #US-05) <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/Brewerylabel1.jpg" /> <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/0a8340c0.jpg" /> <img src="http://i560.photobucket.com/albums/ss46/dandansince1986/1aa1bb2f.jpg" />